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PRIZE ESSAY 

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PRIZE ESSAY / %lj 

ON THE 

* POTATO AND ITS CULTIVATION. 

$100. 



In the fall of 1868, I offered $100 as a prize for the best Essay on the 
Cultivation of the Potato, under conditions then published ; the prize to be 
awarded by a committee composed of the following gentlemen, well known 
in agricultural circles : 

Colonel Mason C. Weld, Associate Editor of American Agriculturist. 
A. S. Fuller, Esq., of Ridgewood, N. J., the popular author of several horti- 
cultural works, and Associate Editor of the Hearth and Home. 
Dr. F. M. Hexamer, who has made the cultivation of the potato a special 
study. 

In the month of January, 1870, the committee awarded the prize to D. 
A. Compton ; and this Essay is herewith submitted to the public in the hope 
of stimulating a more intelligent and successful cultivation of the Potato. 
Bellefonte, Pa., January, 1870. . W. T. Wylie. 

... 



POTATO CULTURE. 

BY D. A. COMPTON, HAWLEY, PENNSYLVANIA. 

The design of this little treatise is culture in its various branches, to the 

to present, with minuteness of detail, exclusion of other pursuits, 
that mode of culture which experience The statements which appear in 

and observation have proved to be the following pages are based upon 

best adapted to the production of the actual personal experience, and are 

Potato crop. the results of many experiments made 

It is written by one who himself to test as many theories, 
holds the plow, and who has, since his Throughout the Northern States of 

early youth, been engaged in agri- our country the potato is the third of 

Office of The American Agriculturist, > 
New-York, January, 1870. \ 

Rev. W. T. Wylie : Dear Sir : The essays submitted to us by Mr. Bliss, according 
to your announcement, numbered about twenty. Several could not be called essays from 
their brevity, and others were exceedingly incomplete. About twelve, however, required 
and were worthy of careful consideration. That of Mr. D. A. Compton, of Hawley, 
Wayne County, Pa., was, in the opinion of your committee, decidedly superior to the others 
as a practical treatise, sure to be of use to potato-growers in every part of the country, and 
well worthy the liberal prize offered by yourself. 

In behalf of the committee, sincerely yours, Mason C. Weld, Chairman. 



Potato Culture. 



the three staple articles of food. It 
is held in such universal esteem as to 
be regarded as nearly indispensable. 
This fact is sufficient to render a tho- 
rough knowledge of the best varieties 
for use, the character of soil best 
adapted to their growth, their culti- 
vation and after-care, matters of the 
highest importance to the farmers of 
the United States. 

The main object of this essay is so 
to instruct the novice in potato-grow- 
ing that he may be enabled to go 
to work understandingly and produce 
the potato in its highest perfection, 
and realize from his labors bestowed 
on the crop the greatest possible pro- 
fits. 

SOIL REQUIRED— ITS PREPARA- 
TION. 

The potato is most profitably 
grown in a warm, dry^ sandy, or gra- 
velly loam, well filled with decayed 
vegetable matters. The famous po- 
tato lands of Lake County, Ohio, 
from which such vast quantities of 
potatoes are shipped yearly, are yel- 
low sand. This potato district is 
confined to ridges running parallel 
with Lake Erie, which, according to 
geological indications, have each at 
different periods defined its bounda- 
ries. This sand owes much of its po- 
tato-growing qualities to the sedimen- 
tary deposit of the lake and to manu- 
ral properties furnished by the decom- 
position of the shells of water-snails, 
shell-fish, etc., that inhabited the wa- 
ters. 

New lands, or lands recently de- 
nuded of the forest, if sufficiently dry, 
produce tubers of the most excellent 
quality. Grown on dry, new land, 
the potato always cooks dry and 
mealy, and possesses an agreeable 
flavor and aroma, not to be attained 
in older soils. In no argillaceous soil 
can the potato be grown to perfection 
as regards quality. Large crops on 



such soil may be obtained in favora- 
ble seasons, but the tubers are inva- 
riably coarse-fleshed and ill-flavored. 
To produce roots of the best quality, 
the ground must be dry, deep, and 
porous ; and it should be remembered 
that, to obtain very large crops, it is 
almost impossible to get too much 
humus in the soil. Humus is usually 
added to arable land either by plow- 
ing under green crops, such as clover, 
buckwheat, peas, etc., or by drawing 
and working in muck obtained from 
swamps and low places. 

The muck should be drawn to the 
field in fall or winter, and exposed in 
small heaps to the action of frost. In 
the following spring, sufficient lime 
should be mixed with it to neutralize 
the acid, (which is found in nearly all 
muck,) and the whole be spread 
evenly and worked into the surface 
with harrow or cultivator. 

Leaves from the woods, buckwheat 
straw, bean, pea, and hop vines, etc., 
plowed under long enough before 
planting to allow them time to rot, 
are very beneficial. Sea-weed, when 
bountifully applied, and turned under 
early in the fall, has no superior as a 
manure for the potato. No stable or 
barn-yard manure should be applied 
to this crop. If such nitrogenous 
manure must be used on the soil, it 
is better to apply it to some other 
crop, to be followed the succeeding 
year by potatoes. The use of stable 
manure predisposes the tubers to rot ; 
detracts very much from the desired 
flavor; besides, generally not more 
than one half as many bushels can be 
grown per acre as can be obtained by 
using manures of a different nature. 
Market gardeners, many of whom 
from necessity plant on the same 
ground year after year, often use fine 
old stable manure with profit. Usu- 
ally they plant only the earlier varie- 
ties, crowd them with all possible 
speed, dig early, and sell large and 



Potato Culture. 



little before they have time to rot, 
thus clearing the ground for later- 
growing vegetables. Thus grown, 
potatoes are of inferior quality, and 
the yield is not always satisfactory. 
Flavor, however, is seldom thought 
of by the hungry denizens of our 
cities, in their eagerness to get a taste 
of something fresh. 

Market gardeners will find great 
benefit from the use of wood-ashes, 
lime, and the phosphates. Sprinkle 
superphosphate in the hill at the rate 
of two hundred pounds per acre ; 
mix it slightly in the soil with an iron 
rake or potato-hook, then plant the 
seed. Just before the last hoeing, 
sprinkle on and around the hill a 
large handful of wood-ashes, or an 
equal quantity of lime slacked in brine 
as strong as salt will make it. 

But for the generality of farmers, 
those who grow only their own sup- 
ply, or those who produce largely for 
market, no other method of preparing 
the soil is so good, so easy, and so 
cheap as the following; it requires 
time, but pays a big interest : Seed 
down the ground to clover with wheat 
or oats. As soon as the grain is off", 
sow one hundred and fifty pounds of 
plaster (gypsum) per acre, and keep 
off all stock. The next spring, when 
the clover has made a growth of two 
inches, sow the same quantity of plaster 
again. About the tenth of July, harrow 
down the clover, driving the same di- 
rection and on the same sized lands you 
wish to plow ; then plow the clover 
neatly under about seven inches deep. 
Harrow down the same way it was 
plowed, and immediately sow and 
harrow in two bushels of buckwheat 
per acre. When it has grown two 
inches, sow plaster as before; and 
when the buckwheat has grown as 
large as it will, harrow down and 
plow under about five inches deep. 
This, when cross-plowed in the spring 
sufficiently deep to bring up the 



clover-sod, is potato ground first-class 
in all respects. 

It is hardly supposable that this 
mode of preparation of soil would 
meet with favor among all farmers. 
There is a parsimonious class of culti- 
vators who would consider it a down- 
right loss of time, seed, and labor; 
but any one who will take the trou- 
ble to investigate, will find that these 
same parsimonious men never produ- 
ced four hundred bushels of potatoes 
per acre ; and that the few bushels of 
small tubers that they do dig from 
an acre, are produced at considerable 
loss. " Men do not gather grapes 
from thorns, nor figs from thistles." 

To make potato-growing profitable 
in these times of high prices of land 
and labor, it is- absolutely necessary 
that the soil be in every way fitted 
to meet any and all demands of the 
crop. 

It is said that in the State of Maine, 
previous to the appearance of the 
potato disease, and before the soil had 
become exhausted by continued crop- 
ping, potatoes yielded an average of 
four hundred bushels per acre. Now, 
every observer is aware that the 
present average yield of the same 
vegetable is much less than half what 
it was formerly. This great deterio- 
ration in yield can not be attributed 
to " running out " of varieties ; for va- 
rieties are extant which have not yet 
passed their prime. It can not 1 le 
wholly due to disease; for disease does 
not occur in every season and in 
every place. True, we have more in- 
sects than formerly, but they can not 
be responsible for all the great falling 
off. It is traceable mainly to povei ty 
of the soil in certain ingredients im- 
peratively needed by the crop for its 
best development, and to the perni- 
cious effect of enriching with nitroge- 
nous manures. Any one who will 
plant on suitably dry soil, enriched 
only with forest-leaves, sea-weeds, or 



Potato Culture. 



by plowing under green crops until 
the whole soil to a proper depth is 
completely filled with vegetable mat- 
ter, will find to his satisfaction that 
the potato can yet be grown in all its 
pristine vigor and productiveness. 

To realize from potato-growing the 
greatest possible profits, (and profits 
are what we are all after,) the follow- 
ing conditions must be strictly ad- 
hered to : First, the ground chosen 
must be dry, either naturally or made 
so by thorough drainage; a gently 
sloping, deep, sandy or gravelly loam 
is preferable. Second, the land should 
be liberally enriched with humus by 
some of the means mentioned, if it is 
not already present in the soil in suffi- 
cient quantities, and the soil should 
be deeply and thoroughly plowed, 
rendering it light, porous, and pul- 
verulent, that the air and moisture 
may easily penetrate to any desirable 
depth of it ; and a proper quantity of 
either wood-ashes or lime, or both, 
mixed with common salt, should be 
harrowed into the surface before 
planting, or be applied on top of the 
hills immediately after planting. And, 
finally, the cultivation and after-care 
should be prompt, and given as soon as 
needed. Nothing is more conducive 
to failure, after the crop is properly 
planted, than failure in promptness in 
the cultivation and care required. 



GENERAL REMARKS ON MANURING 
WITH GREEN CROPS. 

Experience proves that no better 
method can be adopted to bring up 
lands partially exhausted, which are re- 
mote from cities, than plowing under 
green crops. By this plan the farmer 
can take lot after lot, and soon bring 
all up to a high state of fertility. 
True, he gathers no crop for one year, 
but the outlay is little ; and if in the 
second year he gathers as much from 



one acre as he formerly did from 
three, he is still largely the gainer. 

It costs no more to cultivate an 
acre of rich, productive land than an 
acre of poor, unproductive land ; and 
the pleasure and profit of harvesting 
a crop that abundantly rewards the 
husbandman for his care and labor 
are so overwhelmingly in favor of 
rich land as to need no comment. 
Besides, manuring with green crops 
is not transitory in its effects ; the land 
remembers the generous treatment for 
many years, and if at times lime or 
ashes be added to assist decomposi- 
tion, will continue to yield remunera- 
tive crops long after land but once 
treated with stable manure or guano 
fails to produce any thing but weeds. 
The skinning process, the taking off 
of every thing grown on the soil and 
returning nothing to it, is ruinous 
alike to farm and farmer. Thousands 
of acres can be found in various parts 
of the country too poor to pay for 
cultivating without manuring. Of 
the capabilities of their lands under 
proper treatment the owners thereof 
have no idea whatever. Such men 
say they can not make enough ma- 
nure on the farm and are too poor 
to buy. Why not, then, commence 
plowing under green crops, the only 
manure within easy reach ? If fifty 
acres can not be turned under the first 
year, put at least one acre under, 
which will help feed the rest. Why 
be contented with thirty bushels of 
corn per acre, when eighty or one 
hundred may be had ? Why raise 
eight or twelve bushels of wheat per 
acre, when forty may as well- be had ? 
Why cut but one half-ton of hay per 
acre, when the laws of nature allow at 
least three ? Why spend precious 
time digging only one hundred bush- 
els of potatoes per acre, when with 
proper care and culture three or four 
hundred may easily be obtained? 
And, finally, why toil and sweat, ana 



Potato Culture. 



5 



have the poor dumb beasts toil and 
sweat, cultivating thirty acres for the 
amount of produce that should grow, 
may grow, can grow, and has grown 
on ten acres ? 

The poorest, most forsaken side- 
hills, cobble-hills, and knolls, if the 
sand or gravel be of moderate depth, 
underlaid by a subsoil rather retentive, 
by turning under green crops grow 
potatoes of the first quality. If land 
be so poor that clover will not take, 
as is sometimes the case, seed to 
clover with millet very early in the 
spring, and harrow in with the millet 
thirty bushels of wood-ashes, or two 
hundred pounds of guano per acre; 
then sow the clover-seed one peck 
per acre ; brush it in. 

If neither ashes nor guano can be 
obtained at a reasonable price, sow 
two hundred pounds of gypsum per 
acre as soon as the bushing is com- 
pleted. This will not fail in giving 
the clover a fair foothold on the soil. 

Before the millet blossoms, cut and 
cure it for hay. Keep all stock off 
the clover, plaster it the following 
spring, plow it under when in full 
bloom ; sow buckwheat immediately ; 
when up, sow plaster; when in full 
bloom, plow under and sow the 
ground immediately with rye, to be 
plowed under the next May. Thus 
three crops are put under within a 
year, the ground is left strong, light, 
porous, free from weeds, ready to 
grow a large crop of potatoes, or al- 
most any thing else. 

Much is gained every way by hav- 
ing and keeping land in a high state 
of fertility. Some crops require so 
long a season for growth, that high 
condition of soil is absolutely neces- 
sary to carry them through to matu- 
rity in time to escape autumnal frosts. 
In the Western States manure has 
hitherto been considered of but little 
value. The soil of these States was 
originally very rich in humus, For a 



' time wheat was produced at the rate 
of forty bushels per acre ; but accord- 
ing to the statistics given by the Agri- 
cultural Department at Washington, 
for the year 1866, the average yield 
in some of these States was but four 
and a half bushels per acre. It is 
evident from this that Mr. Skinflint 
has had things pretty much his own 
way. His land now produces four and 
a half bushels per acre ; what time 
shall elapse when it shall be four and 
one half acres per bushel ? Who dare 
predict that manure will not at some 
day be of value west of the Allegha- 
nies ? New-Jersey, with a soil natu- 
rally inferior to that of Illinois, con- 
tains extensive tracts that yearly yield 
over one hundred bushels of Indian 
corn per acre, while the average of 
the State is over forty-three ; and the 
average yield of the same cereal in 
Illinois is but little over thirty-one 
bushels per acre. In the Western 
States, where potatoes are grown ex- 
tensively for Southern markets, the 
average yield is about eighty bushels 
per acre ; while in old Pennsylvania 
could be shown the last year potatoes 
yielding at the rate of six hundred and 
forty bushels per acre. There are 
those who argue that manure is 
never necessary — that plant-food is 
supplied in abundance by the atmo- 
sphere ; it was also once said a certain 
man had taught his horse to live 
without eating; 'but it so happened 
that just as he got the animal per- 
fectly schooled, it died. 

Good, thorough cultivation and 
aeration of the soil undoubtedly do 
much toward the production of crops ; 
but mere manipulation is not all that 
is needed. 

That growing plants draw much 
nourishment from the atmosphere, 
and appropriate largely of its consti- 
tuents in building up their tissue, is 
certainly true ; it is also certainly true 
that they require something of the 



Potato Culture. 



soil besides mere anchorage. All facts 
go to show that if the constituents 
needed by the plant from the soil are 
not present in the soil, the efforts of 
the plant toward proper development 
are abortive ? What sane farmer ex- 
pects to move a heavy load over a 
rugged road with a team so lean 
and poverty-stricken that they cast 
but a faint shadow ? Yet is he much 
nearer sanity when he expects farming 
to be pleasant and profitable, and 
things to move aright, unless his land 
is strong and fat ? Is he perfectly 
sane when he thinks he can skin his 
farm year after year, and not finally 
come to the bone ? The farmer on 
exhausted land must of necessity use 
manure. Manure of some kind must 
go under, or he must go under; and 
to the great mass of cultivators no 
mode of enriching is so feasible, so 
cheap, and attended with such satis- 
factory results, as that of plowing un- 
der green crops. 

The old plan of leaving an exhaust- 
ed farm, and going West in search of 
rich " government land," must soon be 
abandoned. Already the head of the 
column of land-hunters have " fetched 
up" against the Pacific, and it is 
doubtful whether their anxious gaze 
will discover any desirable unoccupied 
soil over its waters. 

The writer would not be understood 
as saying that all farms are exhaust- 
ed, or that there is no way of recu- 
peration but by plowing under green 
crops. What he wishes understood 
is, that where poor, sandy, or gravelly 
lands are found, which bring but small 
returns to the owner, by subjecting 
them to the process indicated, such 
lands bring good crops of the kind 
under consideration. And further, 
that land in the proper condition to 
yield a maximum crop of potatoes, 
is fitted to grow other crops equally 
well. Neither would the writer be un- 
derstood as arguing that a crop of 



clover and one of buckwheat should 
be turned under for each crop of po- 
tatoes; where land is already in high 
condition, it may not be necessary. 
A second growth of clover plowed 
under in the fall for planting early 
kinds, and a clean clover sod turned 
in flat furrows in the spring, for the 
late market varieties, answer very 
well. To turn flat furrows, take the 
furrow-slice wide enough to have it 
fall completely inside the preceding 
one. 

Potatoes should not be planted 
year after year on the same ground ; 
trouble with weeds and rapid deterio- 
ration of quality and quantity of tu- 
bers soon render the crop unprofita- 
ble. Loamy soil planted continuously 
soon becomes compact, heavy, and 
lifeless. Where of necessity potatoes 
must be grown yearly on the same 
soil, it is advisable to dig rather early, 
and bury the vines of each hill in the 
one last dug ; then harrow level, and 
sow rye to be plowed under next 
planting time. 

The intelligent farmer, who grows 
large crops for market, will always so 
arrange as to have a clover-sod on 
dry land in high condition each year 
for potatoes. It is said by many, in 
regard to swine, that " the breed is in 
the trough ;" though this is certainly 
untrue to a certain extent, yet it is un- 
deniable that in potato-growing suc- 
cess or failure is in the character of 
soil chosen for their production. 

Wiry clover, or clover and buck- 
wheat lands, are so strongly urged is, 
such lands have in them just what 
the tubers need for their best and 
healthiest development; the soil is 
rendered so rich, light, and porous, 
and so free from weeds, that the cul- 
tivation of such land is rather a plea- 
sure than otherwise, and at the close 
of the season the tangible profits in 
dollars and cents are highly gratify- 
ing. 



Potato Culture. 



VARIETIES. 

From the fact that the United 
States produce about 109,000,000 
bushels of potatoes annually, it might 
be supposed a great many varieties 
would be cultivated. Such, however, 
is not the fact. Of the varieties ex- 
tant, comparatively few are grown ex- 
tensively. 

Every grower's observation has es- 
tablished the fact that for quality the 
early varieties are inferior to the late 
ones. The Early June is very early, 
but its quality is quite indifferent. 
The Cherry Blow is early, attains 
good size, and yields rather well. In 
quality it is poor. The Early Kidney, 
as to quality, is good, but will not 
yield enough to pay for cultivation. 
The Cowhorn, said to be the Mexican 
yam, is quite early, of first quality, 
but yields very poorly. The Michi- 
gan White Sprout is early, rather pro- 
ductive, and good. Jackson White is 
in quality quite good, is early, and 
a favorite in some places. The Mo- 
nitor is rather early, yields large crops ; 
but as its quality is below par, it 
brings a low price in market. Phil- 
brick's Early White is one of the 
whitest-skinned and whitest-fleshed 
potatoes known. It is about as early 
as Early Goodrich, is quite productive, 
and grows to a large size, with but 
few small ones to the hill. Its quality 
is excellent. It has not yet been ex- 
tensively tested. The Early Rose is 
said to be very early, of excellent 
quality, and to yield extremely well. 
It has, however, not been very wide- 
ly tested. Perhaps for earliness and 
satisfactory product, the Early Good- 
rich has no superior. It is of fair 
quality, and though some seasons it 
does not yield as well as others, yet, 
all things considered, it is a desira- 
ble variety. The old Neshannock, or 
Mercer, is among the latest of the 
early varieties. As to quality, it is the 



standard of excellence of the whole 
potato family. But it yields rather 
poorly, and its liability to rot, except 
on soils especially fitted for it, has so 
discouraged growers that its cultiva- 
tion in many sections is abandoned. 
On rather poor, sandy soil, manured 
in the hill with wood-ashes, common 
salt, and plaster only, it will produce 
in ordinary seasons two hundred 
bushels per acre of sound, merchanta- 
ble tubers, that will always command 
the highest market price. Any potato 
cultivated for a long series of years 
will gradually become finer in texture 
and better in quality ; but its liability 
to disease will also be greatly increas- 
ed. As an instance of this, it will be 
remembered that when the Merino 
and California varieties were first in- 
troduced, they were so coarse as to 
be thought fit only to feed hogs, and 
for this purpose, on account of their 
great yielding qualities, farmers con- 
tinued to cultivate them, until finally 
they became so changed as in many 
sections to be preferred for the table. 
Their cultivation, however, is now 
nearly abandoned. 

Of the later varieties, the Garnet 
Chili, a widely-diffused and well- 
known sort, deserves notice. It is 
not of so good quality as the Peach 
Blow; but its freedom from disease, 
and the large crop it produces, make 
it a favorite with many growers. The 
chief fault with it is, the largest speci- 
mens are apt to be hollow at the cen- 
tre. It ripens rather early; and, even 
when dug long before maturity, it has 
a dryness and mealiness, when pre- 
pared for the table, not found in many 
other sorts. The Buckeye is exten- 
sively grown for market ; its yield is 
not satisfactory, and its quality is only 
medium. The Dykeman is yet grown 
to some extent, but will soon be su- 
perseded. 

The Prince Albert is a well-known 
and highly-esteemed variety, ap* 



8 



Potato Culture. 



proaching very near the Peach Blow 
in quality. One peculiarity of this 
potato is, the largest tubers appear to 
be of as good quality as the small 
ones. With proper soil and culture, 
it yields a fair crop ; is quite free from 
disease ; and its smoothness, high fla- 
vor, and fine appearance make it much 
sought after in the market. 

The Fluke, a very late potato, is a 
great favorite with many who produce 
for market. Its yield is very large ; 
and its smoothness and uniformity of 
size make it altogether a desirable 
variety. It is generally free from 
disease. In quality it is rather above 
medium. 

The Harrison, if it should do as 
well in the future as it has done in 
the past, bids fair to become the po- 
tato for general cultivation. It has 
yielded in this section, on soil of mo- 
derate fertility, with ordinary culture, 
one peck to the hill of uniform-sized, 
merchantable potatoes. It is a strong, 
vigorous grower, and very healthy. 
Its quality, though not the very best, 
is good. The Willard, lately origi- 
nated by C. W. Gleason, of Massa- 
chusetts, is a half-early variety. It is 
enormously productive, of a rich rose 
color, spotted and splashed with white. 
The flesh is white. In form and size 
it closely resembles the Early Good- 
rich, its parent. It has not been ex- 
tensively tested, but certainly promises 
well. The Excelsior is said, by those 
interested in its sale, to be very pro- 
ductive, and of most excellent qua- 
lity, retaining its superior flavor all 
the year round. It is claimed that 
old potatoes of this variety are better 
than new ones of most early kinds, 
thus obviating the necessity of having 
early sorts. The Excelsior is said to 
cook very white and mealy ; form 
nearly round, eyes prominent. It has 
not been much tested out of the 
neighborhood where it originated. 
But the potato-eater is yet unborn 



who can justly find fault with a pro- 
perly-grown Peach Blow. It is pro- 
nounced by many equal or superior 
to the Mercer in quality, which is not 
the fact. It is emphatically a late 
potato ; and, though it does not yield 
as well per acre as some other sorts, 
it is comparatively healthy; and its 
quality is such that it always brings 
a high price in the market. In fact, 
but few other kinds of late sorts could 
find sale if enough of this kind were 
offered to supply the demand. Plant- 
ed ever so early, it keeps green through 
the heat of summer, and never ma- 
tures its tubers until after the fall 
rains, and then no potato does it more 
rapidly. 

Grown on rich argillaceous soil, it 
will be hollow, coarse flesh, and ill- 
flavored ; but planted on such soil as 
is recommended, it is about all that 
could be desired. It is a strong, vi- 
gorous grower ; and one peculiarity 
of it is, that insects will not attack 
vines of this variety if other kinds are 
within reach. 

Planted on extremely poor ground, 
it will, perhaps, yield more bushels of 
tubers, and those of better quality, 
than any other variety that could be 
planted on the same soil. Among all 
the old or new sorts, perhaps, no po- 
tato can be found that deteriorates 
so little in quality from maturity to 
maturity again. And, in fine, where 
only high quality with moderate yield 
are desired, it has few if any supe- 
riors. 

Many other varieties might be men- 
tioned ; but the list given includes 
about all of much merit. New varie- 
ties are constantly arising, clamoring 
for public favor, many of which are 
wholly unworthy of general cultiva- 
tion. One or two varieties, such as 
are adapted to the grower's locality 
and market, are preferable to a greater 
number of sorts grown merely for va- 
riety's sake, 



Potato Culture. 



INFLUENCE OF SOIL ON SEEDLINGS. 

The characteristics of a potato, such 
as quality, productiveness, healthful- 
ness, uniformity of size, etc., depend 
much on the nature of the soil on 
which it originated. These charac- 
teristics, some or all, imbibed by the 
minute potato from the ingredients 
of the soil, at its first growth from the 
seed of the potato-ball, adhere with 
great tenacity to it through all its 
generations. A seedling may, in size, 
color, and form resemble its parent ; 
but its constitution and quality are in 
a great degree dependent on the na- 
ture of the soil, climatic influences, 
and other accidental causes. 

True crosses are generally more 
vigorous and healthy than others ; 
and it is probably to accidental 
crosses we are indebted for many va- 
rieties that differ so widely from their 
parents. A cross is most apparent to 
the eye when the parents are of diffe- 
rent colors, in which case the offspring 
will be striped or marked with the 
colors of each parent. 

HOW TO CROSS VARIETIES. 

In order to comprehend fully the 
principles of this subject, and their 
application to practical operations, it 
will be necessary to take a general 
view of the generative organs of the 
vegetable kingdom, and the manner 
in which they act in the production 
of their species. If we examine a 
perfect flower, we shall find that it 
consists essentially of two sets of or- 
gans, one called the pistils, the other 
the stamens. The pistils are located 
in the centre of the flower, and the 
stamens around them. The summit 
of the pistil is called the stigma ; and 
on the top of each stamen is situated 
an anther — a small sack, which con- 
tains the pollen, a dust-hke substance, 
that fertilizes the ovules or young 
seeds of the plant. 



These organs are supposed to per- 
form offices analogous to those of the 
animal kingdom — the stamens repre- 
senting the male, and the pistils the 
female organs. 

When the anthers, which contain 
the pollen, arrive at maturity, they 
open and emit a multitude of minute 
grains of pollen ; and these, falling 
on the pistils of the flower, throw 
out hair-like tubes, which penetrate 
through the vascular tissue of the 
pistil, and ultimately reach the ovules, 
thus fertilizing them, and making 
them capable, when mature, of repro- 
ducing plants of their own kind. 

The ovules are the rudimentary 
seeds, situated in a case at the base 
of the pistils, each consisting of a 
central portion, called the nucleus, 
which is surrounded by two coats, 
the inner called the secundine, the 
outer the primine. When the hair- 
like tube of the pollen-grain passes 
through the orifice in the coatings of 
the ovule, and reaches the nucleus, or 
embryo sack, it is supposed to emit 
a spermatic or plantlet germ, which 
passes through the wall of the em- 
bryo sack and enters the germinal 
vesicle contained in it. The vesicle 
corresponds to the vesicle, or germinal 
spot, in the eggs of birds, and ovum 
of mammiferous animals. The germ 
remains in the vesicle, and finally be- 
comes the embryo, fully developed 
into a plantlet, as may be seen in 
many seeds. 

Flowers of plants are called perfect 
when the stamens and pistils are in 
the same flower, as the apple ; mo- 
noecious, when in different flowers 
and on the same plant, as the white 
oak ; and dioecious, when in different 
flowers and on different plants, as in 
the hemp. In that class of plants in 
which the stamens, or males, are on 
one plant, and the pistils, or females, 
on another, the males of course must 
always remain barren ) and the pisti- 



IO 



Potato Culture. 



lates, to be fruitful, must have the 
pollen from the anthers of the stami- 
nate brought in contact with its stigma 
by wind, insects, or other means. In 
plants with perfect flower, the stamens 
are generally situated around and 
above the pistil, so that the pollen 
falls upon the stigma by mere force 
of gravity. In the potato, the pollen 
is conveyed from the anthers to the 
stigma by actual contact of the two 
organs. 

Cross-breeding in plants consists in 
fertilizing one variety with the pollen 
of another variety of the same species. 
The offspring is called a cross-breed, 
or variety. The process of cross- 
breeding consists in taking the pollen 
of one variety and applying it to the 
stigma of another variety, in such a 
way as to effect its fertilization. This 
is done by cutting away (with scissors) 
the stamens of the flower to be fer- 
tilized, a short time before they arrive 
at maturity, and taking a flower in 
which the pollen is ripe, dry, and 
powdery, from the stalk of the variety 
wished for the male parent; and hold- 
ing it in the right hand, and then 
striking it on the finger of the left, 
held near the flower, thus scattering 
the pollen on the stigma of the pistil 
of the flower to be fertilized. The 
utmost care should be taken to apply 
the pollen when the flower is in its 
greatest vigor, and the stigma is 
covered with the necessary coating of 
mucus to insure a perfect connection 
of the pollen with the pistil, and make 
the fertilization perfect. All flowers 
not wanted in the experiment should be 
removed before any pollen is formed. 

It is necessary to tie a thin piece of 
gauze over the flower to be fertilized, 
before and after crossing, to prevent 
insects from conveying pollen to it, 
thus frustrating the labors of the ope- 
rator. If the operation has been suc- 
< essful, the pistil will soon begin to 
wither ; if not perfect, the pistil will 



continue fresh and full for some days. 
This modus operandi is substantially 
the same in crossing fruits, flowers, 
and vegetables throughout the vege- 
table kingdom. 

Hybridizing differs from cross- 
breeding only in fertilizing one species, 
or one of its varieties, with the pollen 
of another species, or one of its varie- 
ties, of the same or a different genus. 
The offspring is called a hybrid, or 
mule. Hybrids, with very few excep- 
tions, are sterile, they fail to propa- 
gate themselves from seed, and must, 
to preserve them, be propagated by 
grafts, layers, or suckers. No change 
is perceptible in the fruit produced 
from blossoms upon which the opera- 
tion of cross-breeding or hybridizing 
has been performed ; but the seed of 
fruits so obtained may be planted with 
the certainty of producing a fruit or 
tuber commingling the qualities,colors, 
and main characteristics of both pa- 
rents. 

Experience, however, shows that 
the characteristics of the male pre- 
dominate somewhat in the offspring. 
To judicious cross-breeding and hy- 
bridizing we owe most of our superior 
fruits and vegetables. If the opera- 
tion were more generally known and 
practiced by farmers, the most gratify- 
ing results would be soon obtained, 
not only in the production of the 
most valuable varieties of potatoes 
and other vegetables, but also in fruits, 
flowers, and grain of every description. 

SMOOTH VS. ROUGH POTATOES. 

Other things being equal, smooth 
potatoes are preferable to those with 
deeply-sunken eyes. The starch be- 
ing most abundant near the skin, not 
so much is lost by the thin paring of 
the former as by the necessarily deep- 
er paring of the latter. 

Varieties usually well formed some- 
times grow so knobby and ill-shaped 
as to be scarcely recognized. This is 



Potato Culture. 



II 



caused by severe drought occurring 
when the tubers are about two thirds 
grown, causing them to partially ripen. 
On the return of moisture, a new 
growth takes place, which shows itself 
in knobby protuberances. 

CUT AND UNCUT SEED. 

Many growers argue that potatoes 
should be planted whole. The only 
plausible theory in support of whole 
seed is, that the few eyes that do start 
have a greater supply of starch avail- 
able from which to obtain nutriment 
until the plant can draw support from 
the soil and atmosphere. But expe- 
riments also demonstrate that if all 
the eyes except one or two near the 
middle be cut out of the seed-potato, 
such seed will push with the greatest 
possible vigor. 

Many eyes of the uncut seed start, 
but the stronger soon overpower the 
weaker, and finally starve them out. 
A plot planted with three small, un- 
cut potatoes to the hill, and another 
planted with three pieces of two eyes 
each to the hill, will not show much 
difference in number of vines during 
the growing season. 

The poor results sometimes attend- 
ing cut seed are almost always trace- 
able to improper seed improperly 
cut. Only large, mature, sound tubers 
should be used. Cut them in pieces 
of two or three eyes each, taking pains 
to secure around each eye as much 
flesh as possible, also under the eye to 
the centre of the tuber. 

Experiments prove that eyes from 
the " seed end " produce potatoes 
that mature earliest; they are also 
smallest. Those from the large or 
stem end are largest, latest, and least 
in numbers. Eyes from the middle 
produce tubers of very uniform size. 

If small, ill-shaped potatoes be 
planted on the same ground for three 
successive years, the results will give 
the best variety a bad name. 



Much is gained by changing seed. 
No two varieties are made up of the 
same constituents exactly in the same 
proportion ; hence, a soil may be ex- 
hausted for the best development of 
one, and still be fitted to meet the de- 
mands of another. Even when the 
same variety is desired, experience 
shows the great benefit of planting 
seed grown on a different soil. The 
best and most extensive growers pro- 
cure new seed every two or three 
years, and many insist on changing 
seed every year; and undoubtedly the 
crop is often doubled by the practice. 

PLANTING AND MANURING. 

Early kinds should be planted as 
soon as the ground has become suffi- 
ciently dry and warm. Late market 
varieties should be planted about two 
weeks later than the early ones. Un- 
questionably more bushels can be ob- 
tained per acre by planting in drills 
than in hills, but the labor of culti- 
vating in drills is much the greater. 

Prepare the ground by thorough 
plowing, making it decidedly mel- 
low. Mark it out four feet apart each 
way, if to be planted in hills, by plow- 
ing broad, flat-bottomed furrows about 
three inches deep. At the crossings 
drop three pieces of potato, cut, as 
directed, in sections of two or three 
eyes each. Place the pieces so as 
to represent the points of a triangle, 
each piece being about a foot dis- 
tant from each of the other two. 
If the cut side is put down, it is 
better ; cover about two inches deep. 
Where land is free from stone and 
sod, the covering may be well and 
rapidly done with a light plow. Im- 
mediately after planting, sprinkle over 
and around each hill a large handful 
of unleached wood-ashes and salt, (a 
half-bushel of fine salt mixed with a 
barrel of ashes is about the right pro- 
portion.) If ashes can not be obtain- 
ed, as is sometimes the case, apply 



12 



Potato Culture. 



instead about the same quantity of 
lime slacked in brine as strong as salt 
will make it. The potato from its 
peculiar organization has a hunger- 
ing and thirsting after potash. Wood- 
ashes exactly meet its wants in this 
direction. Lime indirectly supplies 
potash by liberating what was before 
inert in the soil. Salt in small quan- 
tities induces vigorous, healthy growth. 
To obtain the best results, the ashes 
or lime should be covered with about 
half an inch of soil. This plan of 
manuring in the hill is recommend- 
ed only in cases where the fertilizers 
named are in limited supply, and it is 
desirable to make the most of them. 
Maximum crops have been obtained 
by using the fertilizers named in the 
manner described; but where they can 
be obtained at low prices, it is certain- 
ly advisable, and requires less labor, to 
apply all three, ashes, lime, and salt, 
broadcast in bountiful quantities, and 
harrow it in before the ground is 
marked out for planting. 

CULTIVATION. 

If weeds are expected, pass a light 
harrow over the rows just before the 
vines are ready to burst through ; 
this will disturb them and render them 
less troublesome. As soon as the 
tops are two inches high, run a corn- 
plow five inches deep close to the hills, 
turning the furrows from the rows. 

Plow both ways twice between the 
rows, finishing on the rows running 
east and west, which will give the 
sun's rays a better chance to warm 
the ground properly. Standing on the 
squares of earth, warmed on all sides 
by the air and sunlight, the potatoes 
will grow amazingly. Just as soon as 
the tops have attained a height of six 
or seven inches, hitch a strong horse 
to a two-horse plow, and turn furrows 
fully seven inches deep midway be- 
tween the rows to the hills. Plow 



twice between the rows both ways; 
and if the ground be a side-hill, turn 
the first furrow between the rows up- 
hill, which will leave the rows in bet- 
ter shape. Hoeing is often wholly un- 
necessary; but where, from weeds or 
poor plowing, it is needed, draw mel- 
low earth to the plants with the hoe, 
keeping the top of the hills somewhat 
hollow to catch the rains. Then, so 
far as stirring the soil is concerned, let 
it alone. 

After potatoes are fairly up, their 
cultivation should be crowded through 
with all possible speed, or at least as 
rapidly as the growth of the tops will 
permit. 

If the last plowing be deferred un- 
til the vines are large, a large propor- 
tion of small potatoes is sure to be the 
consequence. After a certain stage 
of growth, new tubers are formed 
each time the soil is disturbed; these 
never fully develop, they rob those 
first formed, and make the crop 
much inferior to what it should be. 
By the mode of culture described, 
the ground is made warm and mellow 
close up to the seed-potatoes, the 
roots soon fill the whole hill, and 
tubers are formed that have nothing 
to do but to grow. The writer is 
aware flat culture has strong advo- 
cates ; but, after many experiments, he 
is convinced that hills are much the 
best. 

PLASTER. 

However much lime or other fer- 
tilizers may be applied to the soil, 
still great benefit is derived from the 
use of plaster, (sulphate of lime.) 

After all, plaster is the main de- 
pendence of the potato-grower, a help 
on which he may rely with the ut- 
most confidence. Astonishing results 
are obtained from its use, when applied 
in a proper manner. The writer has 
seen a field, all of the same soil, all 
prepared alike, and all planted with 



Potato Culture 



\i 



the same variety at the same time, on 
one half of which, that had no plaster, 
the yield was but sixty bushels per 
acre, and many rotten ; the other part, 
to which plaster was applied in the 
manner hereafter explained, yielded 
three hundred and sixty bushels per 
acre, and not an unsound one among 
them. 

The action of plaster is often puz- 
zling. From the fact that where land 
has been strongly limed, a small quan- 
tity of plaster applied shows such 
decided benefit, there would seem 
plausibility in Liebig's theory that 
its effects must be traceable not to 
the lime, but to the sulphuric acid. 
The ammonia in rain-water in the 
form of carbonate (a volatile salt) is 
decomposed by plaster, the sulphuric 
acid having greater affinity for it, thus 
forming two new compounds, sulphate 
of ammonia and carbonate of lime. 
But as arable soil has the same pro- 
perty of absorbing ammonia from the 
air and rain-water, and fixing it in the 
same or even a higher degree than 
lime, there is only the sulphuric acid 
left to look to for an explanation of 
the favorable action of plaster on the 
growth of plants. 

It is found that plaster in contact 
with soil undergoes decomposition, 
part of the lime separating from the 
sulphuric acid, and magnesia and pot- 
ash taking its place, quite contrary to 
the ordinary affinities. 

These facts show that the action 
of plaster is very complex, and that 
it promotes the distribution of both 
magnesia and potash in the ground, 
exercising a chemical action upon 
the soil which extends to any depth 
of it; and that, in consequence of the 
chemical and mechanical modifica- 
tions of the earth, particles of certain 
nutritive elements become accessible 
and available to plants that were not 
so before. 

It is said plaster is of most bene- 



fit in wet seasons; such is not always 
the case. It is certainly beneficial to 
clover, wet or dry ; so of potatoes. 

A few years since, when the drought 
was so intense in this section as to 
render the general potato crop almost 
a total failure, the writer produced a 
plentiful crop by the use of plaster 
alone. On examination at the dry est 
time, the bottoms of the hills were 
found to be literally dust, yet in this 
dust the tubers were swelling finely: 
the leaves and vines were of a deep 
rich green, and remained so until 
frost, while other fields in sight, 
planted witn the same variety, but 
not treated with plaster, were brown, 
dead, and not worth digging. Tha; 
gypsum attracts moisture may be 
proved by plastering a hill of corn 
and leaving a hill by it unplastered ; 
the dew will be found deposited in 
greater abundance on the plastered 
hill. But, according to Liebig, cer- 
tain products of the chemical action 
of plaster enter into and are incor- 
porated with' the structure of the 
plant, closing its breathing pores to 
such an extent that the plant is er 
abled to withstand a drought which 
would prove fatal to it unassisted, 

Certain it is that plaster renders 
plants less palatable to insects, and, 
so far as the writer's experiments ex- 
tend, it is fatal to many of the fungi 
family. To obtain the best results, 
the vines of potatoes should be dusted 
with plaster as soon as they are fairly 
through the soil, again immediately 
after the last plowing and hoeing, and, 
for reasons hereafter given, at inter- 
vals throughout the whole growing 
season. The first application may be 
light, the second heavier, and there- 
after it should be bountifully applied, 
say two hundred pounds per acre at 
one sowing. 

THE POTATO-ROT— ITS CAUSE 

The year 1845 will ever be memo 



14 



Potato Culture. 



rable by its giving birth to a disease 
which threatened the entire destruc- 
tion of the potato crop, and which 
caused suffering and pecuniary ruin 
to an incredible extent throughout 
Europe. 

The potato, at the time of the ap- 
pearance of the potato disease, was 
almost the sole dependence of the 
common people of Ireland for food. 
That over-populated country expe- 
rienced more actual suffering in con- 
sequence of the potato disease than 
has any other from the same cause. 
Although this disease has never, in 
this country, prevailed to the same 
, ruinous extent that it has in some 
others, yet we are yearly reminded 
of its existence, and in some seasons 
and localities its destructive effects are 
seriously apparent. 

The final or culminating cause of 
the disease known as the "potato- 
rot" is Botrytis (peronospora) i fifes- 
tans. This may be induced by many 
and various predisposing causes, such 
as feebleness of constitution of the 
variety planted, rendering them an 
easy prey to the disease ; by planting 
on low, moist land, or on land high- 
ly enriched by nitrogenous manures, 
causing a morbid growth which in- 
vites the disease; also by insects or 
their larvae puncturing or eating off 
the leaves or vines. But by far the 
most wide-spread and most common 
cause of the disease is sudden changes 
of atmospheric temperature, particu- 
larly when accompanied by rain. 
Drought, though quite protracted and 
severe, unless accompanied by strong 
drying winds, and followed by sudden 
and great reduction of temperature, sel- 
dom affects the potato seriously. It is 
not uncommon in the Northern States, 
during the months of August and 
September, for strong westerly winds 
to prevail for many days in succession. 
These winds, coming from the great 
American desert, are almost wholly 



devoid of moisture, and their aridity 
is often such that vegetation withers 
before them as at the touch of fire. 
Evaporation is increased in a pro- 
digiously rapid ratio with the velocity 
of wind. The effects of the excessive 
exhalation from the leaves of plants 
exposed to the sweep of such drying 
winds are at once seriously apparent. 

When these winds finally cease, the 
atmosphere has a low relative humi- 
dity, not enough moisture remains in 
the air to prevent radiation ; the heat 
absorbed by the earth through the 
day is, during the bright, cloudless 
night, rapidly radiated and lost in 
space, and a reduction in temperature 
of twenty to thirty degrees is the con- 
sequence. 

In the first place, the potato-vines 
suffer by excessive exhalation.; in 
the second, by sudden reduction of 
temperature, and, though not frozen, 
their functions are much deranged, 
and their vitality greatly enfeebled 
To use a common expression, the 
plant " has caught a violent cold that 
has settled on the lungs." 

The leaves (which are the lungs of 
plants) now fail to perform their func- 
tions properly. The points of many 
of the leaves turn brown, curl up, and 
die. 

The ascending sap, not being ful- 
ly elaborated by the diseased leaves, 
oozes out through the skin of the stalk 
in a thick, viscous state, and the plant 
to all appearance is in a state of con- 
sumption. 

At this stage the ever-present mi- 
nute spores of the Botrytis infestans 
eagerly pounce on the sickly plant, 
fastening themselves on its most dis- 
eased parts. The Botrytis infestans 
is a cryptogamous plant, and is in- 
cluded in the Mucidineous family, 
(moulds.) It is a vegetable parasite 
preying upon the living potato plant, 
like lice or other animal parasites upon 
the animal species. 



Potato Culture. 



'5 



At first this mould forms webby, 
creeping filaments, known in botanical 
language as mycelium. These loot- 
like fibres then branch out, sending 
out straight or decumbent articulated 
stems. These bead-like joints fill up 
successively with seeds or spores, which 
are discharged at the proper time to 
multiply the species. 

Under favorable conditions of 
warmth and moisture, the mycelium 
spreads very rapidly. Spores are 
soon formed and matured, to be car-" 
ried to plants not yet infected. Rains 
also wash the seminal dust down the 
plant, causing it to fasten and grow 
on the vine near the ground. The 
roots of the parasite penetrate and 
split up the stalk even to the medul- 
lary canal. * 

These roots exude a poisonous sub- 
stance, which is carried by the elabo- 
rated descending sap down to the 
tubers, and as the largest tubers re- 
quire the largest amount of elaborated 
sap for their development, they will, 
consequently, receive the greatest 
quantity of the vitiating principle, and 
will, on digging, be found a mass of 
rottenness, when the smaller ones are 
often but slightly affected. The Bo- 
trytis infestans can not gain a lodg- 
ment on vines that are truly healthy 
and vigorous, high authority to the 
contrary notwithstanding: 

Healthy varieties, growing in a 
sheltered situation on dry, new soil, to 
which no nitrogenous manures have 
been applied, can not be infected, 
though brushed with other vines cov- 
ered with the fungus. Different varie- 
ties, and sometimes different members 
of the same variety, are not always 
alike affected by the disease, though 
growing in the same hill. 

As will be noticed, the potato 
disease is rather an effect than a cause, 
and appears to have been designed 
to prevent members enfeebled by ac- 
cident or otherwise from propagating 



their species by putting such membeis 
out of existence. Ozone, supposed 
to be a peculiar form of oxygen, is 
exhaled from every part of the green 
surface of plants in health, and effec- 
tually repels the attacks of mildew; 
but it is found that when the atmo- 
sphere is very dry, or, on the other hand, 
very humid, plants cease to evolve 
ozone, and are therefore unprotected. 
Winds from the ocean are strongly 
ozonic, and it is ascertained that plants 
growing on soil to which salt has 
been applied evolve more ozone than 
others. Hence the benefit derived 
from the use of salt on potato lands. 

The " Black knot," another species 
of fungus that attacks the branches of 
the plum and Morello cherry, operates 
very similarly to the potato mildew. 
The roots of the parasite penetrate 
and split up the cellular tissue of the 
branch on which it fastens, and if the 
limb be not promptly amputated, the 
descending sap carries the deleterious 
principle through the whole system, 
and the following year the disease ap- 
pears in a greatly aggravated form ic 
every part of the whole tree. The 
remedy in this case is prompt ampu- 
tation of the part diseased on its first 
appearance, and a judicious applica- 
tion of salt to the soil. 

Common salt, to a certain extent, is 
as beneficial to some plants as to ani- 
mals ; and every intelligent farmer 
knows that if salt be withheld from 
the bovine genus for any considerable 
length of time, the general health 
droops and parasites are sure to 
abound. The object of nature in 
bringing into existence the large family 
of mildews, each member of which 
is a perfect plant in its way, and as ca- 
pable of performing its functions as 
the oak of the forest, was undoubted- 
ly to prevent propagation from sickly 
stock, and by the decomposition of 
feeble plants to make room and enrich 
the soil for the better development of 



i6 



Potato Culture. 



healthier plants. But it by no means 
follows that, because a plant is attack- 
ed by mildew, it must necessarily be 
left to die, any more than it follows 
that, because an animal is infested with 
vermin, it should be let alone to be 
eaten up by them. 

REMEDY FOR THE POTATO-ROT. 

In treating for the potato-rot, " an 
ounce of prevention is worth a pound 
of cure;" for when leaves or vines are 
once dead, they ever remain so. All 
that can be done for potatoes infested 
is to stop the mildew from spreading, 
by destroying it where it is, and by 
strengthening " those things which 
remain." The writer was led to the 
adoption of the remedy proposed by 
experiments made upon fruits. 

Every one who has an apple or 
pear-orchard must have observed that 
mildew of fruit supervenes after some 
sudden change of temperature, espe- 
cially when accompanied by rain. 
Spots of mildew invariably form on 
the young fruit immediately after a 
cold night, when the thermometer has 
indicated a change of twenty to twen- 
ty-five degrees. This growth of mil- 
dew takes place when the apples are 
of various sizes, from the earliest for- 
mation to the size of large marbles. 
These fungous growths appear as dark- 
colored spots, which arrest the growth 
of the apple immediately beneath, 
causing it to become distorted, while 
the expansion and contraction bring 
on diseased action, which results in the 
cracking and general scabbiness of the 
fruit. 

Knowing that dry-rot [Merulius 
LachrymanSy (Schum,) another species 
of fungus, was remedied by an appli- 
cation of sulphuric acid, I thought 
it might possibly destroy the fruit mil- 
dew. An application of plaster, (gyp- 
sum,) which is composed of lime and 
sulphuric acid, was made with the 
happiest results. It was found that 



an apple dusted with ground plaster 
at its first formation remained free 
from mildew and came to maturity, 
while apples growing by it, but not so 
treated, became scabby and worthless. 
It was also ascertained that a thorough 
application of plaster destroyed the 
mildew after it had formed, and that 
such fruit came to maturity. On the 
potato mildew, so far as the writer's 
experience extends, plaster, if applied 
early, is a perfect prevention, and if 
not delayed too long after the disease 
appears, is a certain remedy. 

The vines should be watched close- 
ly, and on the first appearance of the 
disease plaster should be applied ; not 
merely sowing it broadcast, but dash- 
ing it over and under the vines, bring- 
ing it in contact with the stalks, using 
a handful to three or four hills. Plas- 
ter for this purpose should be very 
dry and powdery, and should be ap- 
plied when the air is still. One appli- 
cation is seldom sufficient ; it should 
be renewed as often as circumstances 
require. Examine the vines about 
three days after a cold night, or about 
the same length of time after a heavy 
rain. If the leaves begin to curl and 
wither, apply plaster at once ; and, in 
short, whenever the vines show any 
signs of drooping, be the cause bites 
of insects, excessive aridity, or exces- 
sive humidity of the atmosphere, or 
sudden change of temperature, droop- 
ing from any cause whatever indicates 
the approach of mildew, which should 
be promptly met with an application 
of plaster. As before stated, plaster 
the vines as soon as they are up, again 
after the last plowing and hoeing; after 
that, one, two, or three times, as cir- 
cumstances indicate. 

By this method the vines are kept 
of a bright lively green, and the tu- 
bers are kept swelling until growth is 
stopped by frost. Another point gain- 
ed is, potatoes so grown are so sound 
and free from disease as to be easily 



Potato Culture. 



I? 



kept for spring market without loss by 
rot. 

Whether the surprising effects of 
plaster on the potato mildew is attri- 
butable to the sulphuric acid, to the 
lime, or to its simply being a dust, has 
not been determined. It is well 
known that the fruits of a vineyard or 
orchard in close proximity to a dusty 
and much frequented highway are 
remarkably free from mildew, which 
can only be due to dust settling on the 
trees and fruit. But in the case of 
plaster, the writer is inclined to believe 
its efficacy is mainly due to the sul- 
phuric acid, probably assisted by the 
lime in a state of dust. Be this as it 
may, it matters not. The result is all 
that can be desired; the remedy is 
easily applied, costs but a trifle, and a 
single season's trial is all that is need- 
ed to convince the most skeptical 
grower of its merits. 

DIGGING AND STORING 

Is full half the labor of growing and 
securing a crop of potatoes. Digging 
is a long, laborious task. Many small 
fortunes are sunk yearly by inventors 
in experimenting with and construct- 
ing " potato-diggers ;" but, so far, no 
machine has done the work property 
except under the most favorable ch • 
cumstances. Stones, vines, and weeds 
are obstacles not yet fully overcome. 
Many tubers are left covered with 
earth, and so lost ; and besides, some 
machines so bruise the potatoes in 
digging as to injure their appearance 
and keeping qualities. Undoubtedly, 
the day will come when the great 
bulk of potatoes will be dug well and 
rapidly by horse-power; but until 
that day does come, the potato-hook 
must be used. 

Much of the back-ache and general 
unpleasantness incident to digging is 
avoided, or greatly mitigated, by hav- 
ing the potatoes large and sound, 
turning out a peck to the hill, espe- 



cially if the digger is the owner of the 
crop. 

Digging should be done only when 
the ground is dry, that the potatoes 
may come out clean and bright. A 
small plow, to turn a light furrow from 
each side of the rows, is some help. 
Pull up the vines, and lay them down 
so that they will be covered by the 
dirt dug from the hill. Commence 
on one side of the hill ; press the hook 
or hoe down, so that it will reach a 
trifle below the potatoes, and draw 
the # implement firmly toward you. 
Repeat the operation, each time 
placing the tool a few inches further 
in or across the hill, until the whole 
hill is dug. By this method the pota- 
toes will not be bruised ; whereas, if 
the digging be commenced in the 
centre of the hill, many potatoes will 
be sacriiiced and much injured. Po- 
tatoes should be picked up as soon 
and as fast as dug ; and immediately 
covered with straw or other material, 
to protect them from the light. A 
few hours' strong sunshine wiK ruin 
the best potato ever grown. Light 
changes the natural color to green, 
and renders the potato so bitter and 
unpalatable as to be wholly unfit to 
eat. 

Owing to the inconsiderate way in 
which potatoes are often dug, and the 
light to which they are exposed while 
being transported to and while in 
market, the denizens of our cities sel- 
dom, if ever, taste this vegetable in its 
greatest excellence. If to be stored 
in the cellar, the potatoes should be 
left in the field, in heaps covered with 
straw, until the sweating is over, and 
then be removed to the cellar and 
lightly covered with dry sand, or 
earth, just sufficient to exclude the 
light. 

If to oe buried in the field, choose 
a dry, sideling place ; scrape out a 
slight hollow, by merely removing the 
surface soil with a hoe ; into this, pile 



tS 



Potato Culture. 



ten to twelve bushels ; place the pota- 
toes properly, and cover them care- 
fully with clean straw, six inches 
deep ; cover over the straw with four 
or five inches of earth, except a small 
opening at the top ; over this opening 
place a board or flat stone, elevated a 
little on one side, to lead off the rain. 
Let them remain so until the sweat- 
ing is completely over, or so long as 
prudence will permit ; and when cold 
weather fairly sets in, add more earth 
to keep from freezing, leaving only a 
wisp of straw protruding through to 
carry off any foul air that may be 
generated. 

Where the winters are intensely 
cold, it is best to cover but lightly 
with earth, say five or six inches deep ; 
and when freezing is becoming se- 
vere, spread over the heap buckwheat 
straw, or coarse manure, to the depth 
of six inches. There is danger in 
covering very deep at first, especially 
if the autumn should prove warm. 
If kept too warm, rot is sure to ensue. 
Experience shows that any vegetable 
keeps better buried in pits that con- 
tain not more than ten or twelve 
bushels each. 

Where large quantities are to be 
buried, u is advisable to open a long, 
shallow, broad trench, leading up and 
down a hill, if possible, to secure good 
drainage. Commence, at either end, 
by placing a desirable quantity of 
potatoes as soon as dug ; next to 
these put a little straw; against the 
straw place about six inches of earth ; 
then more straw and more potatoes ; 
and so keep on until the trench is full. 
A few furrows plowed on each side 
assist in covering ; and make a drain 
to lead off the rains, which is a mat- 
ter of the first importance. By this 
method each lot of potatoes is kept 
separate ; and any section can be 
opened at any time to be taken to 
market, without endangering the 
others. 



Potatoes buried properly are usually 
of better flavor in the spring than it is 
possible for potatoes to be which are 
kept in a common cellar. 

And here let me add that, if leaves 
from the woods be used instead of 
straw, to cover potatoes to be buried, 
such potatoes will be of better flavor ; 
and further, if nothing but dry earth 
comes in contact with them, they will 
be better still. Straw is used for the 
twofold purpose of securing an air- 
chamber to keep out frost, and to 
prevent the earth from mingling with 
the tubers on opening the pits. 

INSECTS INJURIOUS TO THE PO- 
TATO. 

There are ten distinct species of 
insects preying upon the potato-plant 
within the limits of the United States. 
Many of these ten species are con- 
fined within certain geographical li- 
mits. Their habits and history differ 
very widely. Some attack the potato 
both in the larva state and in the per- 
fect or winged state ; others in the 
perfect or winged state alone ; and 
others again in the larva state alone. 
In the case of seven of these in- 
sects, there is but one single brood 
every year; while of the remaining 
three there are every year from two 
to three broods, each of them gene- 
rated by females belonging to preced- 
ing broods. Eight of the ten feed 
externally on the leaves and tender 
stems of the potato ; while two of 
them burrow, like a borer, exclusively 
in the larger stalks. 

Each of these ten species has its 
peculiar insect enemies ; and a mode 
of attack which will prove very suc- 
cessful against some of them will 
often turn out to be worthless when 
employed against the remainder. 

The Stalk-Borer,* (Gortynani- 
tela, Guenee.) — This larva (Fig. 2,) 

* Where no hair-lines are givan, the insects art 
represented life-size, 



20 



Potato Culture. 



commonly burrows in the large stalks 
of the potato. It occurs also in the 
stalks of the tomato, in those of the 
dahlia and aster, and other garden 
flowers. It is sometimes found bor- 
ing through the cob of growing In- 
dian corn. It is particularly partial 
to the stem of the common cockle- 
bur, (Zanthium strumarium /) and if it 
would only confine itself to such 
noxious weeds, it might be considered 
more of a friend than an enemy. It 
is yearly becoming more numerous 
and more destructive. It is found 
over a great extent of country ; and 
is particularly numerous in the valley 
of the Mississippi north of the Ohio 
River. The larva of the stalk-borer 
moth leaves the stalk in which it bur- 
rowed about the latter part of July, 
and descends a little below the surface 
of the earth, where in about three 
days it changes into the pupa, or 
chrysalis state. 

The winged insect (Fig. i.) which 
belongs to the same extensive group 
of moths [Noctua family, or owlet 
moths) to which all the cut-worm 
moths appertain, emerges from un- 
der ground from the end of August 
to the middle of September. Hence 
it is evident that some few, at all 
events, of the female moths must live 
through the winter, in obscure places, 
to lay eggs upon the plants they infest 
the following spring ; for otherwise, 
as there is no young potato, or other 
plants, for them to lay eggs upon in 
the autumn, the whole breed would 
die out in a single year. This insect, 
in sections where it is numerous, does 
more injury to the potato crop than 
is generally supposed. 

The Potato-Stalk Weevil, 

(Baridius trinotatus, Say.) — This insect 
is more particularly a southern species, 
occurring abundantly in the Middle 
States, and in the southern parts of 
Missouri, Illinois, and Indiana. It 



appears to be totally unknown in 
New-England. 

The female of this beetle depo- 
sits a single egg in an oblong slit, 
about one eighth of an inch long, 
which it has previously formed with 
its beak in the stalk of the potato. 
The larva subsequently hatches out, 
and bores into the heart of the stalk, 
alway proceeding downward toward 
the root. When full grown, it is a lit- 
tle more than one fourth of an inch 
in length, and is a soft, whitish, leg- 
less grub, with a scaly head. Hence 
it can always be readily distinguished 
from the larva of the stalk-borer, 
which has invariably sixteen legs, no 
matter how small it may be. Unlike 
this last insect, it becomes a pupa in 
the interior of the potato-stalk which 
it inhabits : and it comes out in the 
beetle state about the last of August 
or beginning of September. 

The stalk inhabited by the larva 
wilts and dies. The perfect beetle, 
like many other snout-beetles, must 
of course live through the winter, to 
reproduce its species the following 
spring. In Southern Pennsylvania, 
some years, nearly every stalk of ex- 
tensive fields is infested by this in- 
sect, causing the premature decay of 
the vines, and giving them the ap- 
pearance of having been scalded. In 
some districts of Illinois, the potato 
crop has, in some seasons, been ut- 
terly ruined by this snout-beetle, many 
vines having a dozen larvae in them. 
This insect attacks no plant but the 
potato. 

The Potato-Worm, {Sphinx 
S-maculata, Haworth.) — This well- 
known insect, the larva of which 
(Fig. 3,) is usually called the potato- 
worm, is more common on the closely 
allied tomato, the leaves of which it 
often clears off very completely in 
particular spots in a single night. 
When full-fed, which is usually about 



Potato Culture. 



21 



the last of August, the potato-worm 
burrows under the ground, and short- 
ly afterward transforms into the pupa 
state, (Fig. 5.) The pupa is often 
dug up in the spring from the ground 
where tomatoes or potatoes were 
grown in the preceding season, and 
most persons that meet with it sup- 
pose that the singular jug-handled 
appendage at one end of it is its tail. 
In reality, however, it is- the tongue- 
case, and contains the long, pliable 
tongue which the future moth will 
employ in lapping the nectar of flow- 
ers. The moth itself (Fig. 4) was 
formerly confounded with the tobac- 
co-worm moth, [Sphinx Carolina, Lin- 
naeus,) which it very closely resembles, 
having the same series of orange- 
colored spots on each side of the ab- 
domen. 

The gray and black markings, 
however, of the wings differ percep- 
tibly in the two species ; and in the 
tobacco-worm moth there is always 
a more or less faint white spot, or a 
dot, near the centre of the front wing, 
which is never met with in the other 
species. The potato-worm often feeds 
on the leaves of the tobacco plant in 
the Northern States. In the Southern 
States, in Mexico and the West-In- 
dies, the true potato-worm is unknown, 
and it is the tobacco-worm that the 
tobacco-grower has to fight. The 
potato- worm, however, is never known 
to injure the potato crop to any seri- 
ous extent. 

The Striped Blister-Beetle, 

(Lytta vittata, Fabr.) This insect 
(Fig. 6) is almost exclusively a south- 
ern species, occurring in some years 
very abundantly on the potato-vines 
in Southern Illinois, and also in Mis- 
souri, and according to Dr. Harris, it 
is occasionally found even in New- 
England. In some specimens the 
broad outer black stripe on the wing- 
cases is divided lengthwise by a slen- 



der yellow line, so that, instead of two, 
there are three black stripes on each 
wing-case ; and often in the same 
field may be noticed all the interme- 
diate grades; thus proving that the 
four-striped individuals do not form a 
distinct species, as was supposed by 
the European entomologist Fabricius, 
but are mere varieties of the same 
species to which the sixth-striped in- 
dividual appertains. 

The striped blister-beetle lives un- 
der ground and feeds upon various 
roots during the larva state, and 
emerges to attack the foliage of the 
potato only when it has passed into 
the perfect or beetle state. 

This insect, in common with our 
other blister-beetles, has the same pro- 
perties as the imported Spanish fly, 
and any of them will raise just as 
good a blister as that does, and are 
equally poisonous when taken inter- 
nally in large doses. Where the strip- 
ed blister-beetle is numerous, it is a 
great pest and very destructive to the 
potato crop. It eats the leaves so 
full of holes that the plant finally 
dies from loss of sap and the want of 
sufficient leaves to elaborate its juices. 
In some places they are driven off 
the plants (with bushes) on a pile of 
hay or straw, and burned. Some have 
been successful in ridding their fields 
of them by placing straw or hay be- 
tween the rows of potatoes, and then 
setting it on fire. The insects, it is 
said, by this means are nearly all de- 
stroyed, and the straw burning very 
quickly, does not injure the vines. 

The Ash-Gray Blister-Bee- 
tle, (Lytta cinera, Fabr.) — This spe- 
cies (Fig. 7, male) is the one com- 
monly found in the more northerly 
parts of the Northern States, where it 
usually takes the place of the striped 
blister-beetle before mentioned. It 
is of a uniform ash-gray color. It 
attacks not only the potato- vines but 



22 



Potato Culture. 



also the honey locusts, and especially 
the Windsor bean. In particular years 
it has been known, in conjunction 
with the rose-bug, ( Macrodactylus sub- 
spindsus, Linn.,) to swarm upon every 
apple-tree in some orchards in Illinois, 
not only eating the foliage, but gnaw- 
ing into the young apples. 

This beetle does considerable da- 
mage to the potato crop, especially in 
the North-Western States. Like the 
other members of the (Lytta) family, 
it lives under ground while in the 
lava state, and is troublesome only 
when in the perfect or winged state. 

The Black-Rat Blister-Bee- 
tle. (Lytta murina, Le Conte.) — This 
species (Fig. 8,) is entirely black. 
There is a very similar species, the 
black blister-beetle, {Lytta atrata, 
Fabr.,)from which the black-rat blister- 
beetle is distinguishable only by hav- 
ing four raised lines placed length- 
wise upon each wing-case, and by the 
two first joints of the antennas being 
greatly dilated and lengthened in the 
males, of the lath species. It is 
asserted by some authors that the 
black blister-beetle is injurious to the 
potato ; but I can not see how it could 
do much damage to that crop, as the 
perfect insect does not appear until 
late in August, when the potato crop 
is nearly out of its reach. Not so, 
however, with the black-rat blister- 
beetle, which is on hand ready for 
business early in the season. This 
insect does considerable damage to 
the potato in Iowa, and neighboring 
States ; it is also found, though in not 
so great numbers, throughout the 
whole of the Northern States. 

The Margined Blister-Bee- 
tle, {Lytta marginata, Fabr.) — This 
species (Fig. 9) maybe at once recog- 
nized by its general black color, and 
the ash-gray edging to its wing-cases. 
It usually feeds on certain wild plants, 



but does not object to a diet of po- 
tato-leaves. Though found over a 
large extent of country, it seldom 
appears in numbers large enough to 
damage the potato crop materially. 
Like other blister-beetles, it goes un- 
der ground to pass into the pupa state, 
and attacks the potato only when it is 
in the perfect or winged state. 

The Three-Lined Leaf-Bee- 
tle, ( Lema trilineata, Olivier.) The 
larva of the three-lined leaf-beetle may 
be distinguished from all other insects 
which prey upon the potato by its 
habit of covering itself with its own 
excrement. In Figure 10, a, this larva 
is shown in profile, both full and half 
grown, covered with the soft, greenish 
excrementitious matter which from 
time to time it discharges. Figure 10, 
c, gives a somewhat magnified view 
of the pupa, and Figure 10, b, shows 
the last few joints of the abdomen of 
the larva, magnified and viewed from 
above. The vent of the larva, as 
will be seen from this last figure, is 
situated on the upper surface of the 
last joint, so that its excrement natu- 
rally falls upon its back, and by suc- 
cessive discharges is crowded forward 
toward its head, till the whole upper 
surface is covered with it. There are 
several other larva, feeding upon other 
plants, which wear cloaks of this 
strange material. 

Many authors suppose that the ob- 
ject of the larva in all these cases is to 
protect itself from the heat of the sun. 
In all probability the real aim of na- 
ture in the case of all these larvae is 
to defend them from the attacks of 
birds and of cannibal and parasitic in- 
sects. 

There are two broods of this insect 
every year. The first brood of larvae 
may be found on the potato-vine to- 
ward the latter end of June, and the 
second in August. 

The first brood stays under ground 



Potato Culture. 



23 



about a fortnight before it emerges in 
the perfect beetle state, and the se- 
cond brood stays under ground all 
winter, and only emerges at the be- 
ginning of the following June. 

The perfect beetle (Fig. n) is of 
a pale yellow color, with three black 
stripes on its back, and bears a strong 
resemblance to the cucumber-bug, 
(Diabrotica vittata, Fabr. Fig. 12.) 

From this last species, however, it 
may be distinguished by its somewhat 
larger size, and by the remarkable 
pinching-in of the thorax, so as to 
make quite a lady-like waist there, or 
what naturalists call a " constriction." 
The female, after coupling, lays her 
yellow eggs (Fig. \o,d) on the under 
surface of the leaves of the potato 
plant. The larvae hatching, when 
full grown descend into the ground, 
where they transform to pupae (Fig. 
10, c) within a small oval chamber, 
from which in time the perfect beetle 
emerges. 

This insect in certain seasons is a 
great pest in the Eastern and Middle 
States, but has never yet occurred in 
the Mississippi Valley in such num- 
bers as to be materially injurious. 

The Cucumber Flea -Beetle, 

(Haltica cucumeris, Harris.) This 
nimble minute beetle (Fig. 13) belongs 
to the flea-beetles, [Haltica family,) 
the same sub-group of the leaf-beetles 
(Pliytophaga) to which also appertains 
the notorious steel-blue flea-beetle 
[Haltica chalybea, Illiger) that is such 
a pest to the vineyardist. Like all 
the rest of the flea-beetles, it has its 
hind thighs greatly enlarged, which 
enables it to jump with much agility. 
It is not peculiar to the potato, but 
infests a great variety of plants, includ- 
ing the cucumber, from which it de- 
rives its name. It eats minute round 
holes in the leaf of the plant it infests, 
but does not always penetrate entire- 
ly through it. 



The larva feeds internally upon the 
substance of the leaf, and goes under 
ground to assume the pupa state. It 
passes through all its stages in about 
a month, and there are two or three 
broods of them in the course of the 
same season. This is emphatically 
the greatest insect pest that the po- 
tato-grower has to contend with in 
Pennsylvania. It abounds through- 
out most of the Northern, Middle, 
and Western States. Large fields of 
potatoes can any summer be seen in 
the Middle States much injured by 
this minute insect, every leaf appa- 
rently completely riddled with minute 
round holes, and the stalks and leaves 
appearing yellow and seared. Plas- 
ter frequently and bountifully applied 
is sure to prevent the attacks of this 
insect, or to disperse it after it has 
commenced operations. 

The Colorado Potato-Bug, 

(Doryplwra 10 — lifieata, Say.) — This 
insect, which, according to Dr. Walsh, 
has in the North-West alone damaged 
the potato crop to the amount of one 
million seven hundred and fifty thou- 
sand dollars, came originally from 
the Rocky Mountains, where it was 
found forty- five years ago, feeding 
on a wild species of potato peculiar 
to that region, (Solatium rostratum, 
Dunal.) When civilization marched 
up the Rocky Mountains, and pota- 
toes began to be grown in that region, 
this highly improved pest acquired 
the habit of feeding upon the culti- 
vated potato. It went from potato- 
patch to potato-patch, moving east- 
ward at the rate of about sixty miles 
a year, and is now firmly established 
over all the country extending from 
Indiana to its old feeding-grounds 
in the Rocky Mountains. In about 
twelve years it will have reached the 
Atlantic coast. 

There is another very closely allied 
species, known as the Bogus Colorado 



2 4 



Potato Culture. 



potato-bug, {coryphora juncta, Ger- 
mor,) which has existed throughout 
a great part of the United States from 
time immemorial. This latter insect, 
however, feeds almost exclusively on 
the horse-nettle, {Solarium carolinense, 
Linn.,) and is never known to injure 
the potato. Both insects are figured, 
so that one need not be mistaken for 
the other. 

Figure 14, l>, b, b, gives a view of 
the larva of the true Colorado potato- 
bug, in various positions and stages 
of its existence. Figure 15, b, b, of 
that of the bogus Colorado potato- 
bug. It will be seen at once that the 
head of the former is black, and the 
first joint behind the head is pale and 
edged with black behind only ; that 
there is a double row of black spots 
along the side of the body ; and that 
the legs are black. In the other larva, 
(Fig. 15, b,) on the contrary, the 
head is of a pale color, the first joint 
behind the head is tinged with dusk 
and edged all round with black ; there 
is but a single row of spots along the 
side of the body, and the legs are 
pale. 

Figure 14, d, d, exhibits the true 
Colorado potato-bug ; Figure 15, the 
bogus Colorado potato-bug; each of 
its natural size. Figure 14, e, shows 
the left wing-case enlarged, and Fig- 
ure 15,^, an enlarged leg of the latter. 
On a close inspection, it will be per- 
ceived that in the former (Fig. 14, 
e) the boundary of each dark stripe 
on the wing-cases toward the middle 
is studded with confused and irregu- 
lar punctures, partly inside and part- 
ly outside the edge of the dark stripe ; 
that it is the third and fourth dark 
stripes, counting from the outside, that 
are united behind, and that both the 
knees and feet are black. 

In Figure 15, d, on the contrary, it 
is the second and third stripes — not 
the third and fourth — counting from 
the outside, that are united behind, 



and the leg is entirely pale, except 
a black spot on the middle of the 
front of the thigh. The eggs (Fig. 
14, a, a, and Fig. 15, d, d) are yel- 
low, and are always laid on the under 
side of the leaf in patches of from 
twenty to thirty; those of the bogus 
are of a lighter color. Each female 
of the true Colorado potato-bug lays, 
according to Dr. Schirmer, about se- 
ven hundred eggs. In about six days 
the eggs hatch into larvae, which feed 
on the foliage of the potato plant 
about seventeen days ; they then 
descend to the ground, where they 
change into pupae at the surface of 
the earth. The perfect beetle ap- 
pears about ten to fourteen days after 
the pupa is formed, begins to pair in 
about seven days, and on the four- 
teenth day begins to deposit her eggs. 
There are three broods of this insect 
every year. Neither geese, ducks, 
turkeys, nor barn-yard fowl will touch 
the larva of the Colorado potato-bug 
when it is offered to them, and there 
are numerous authentic cases on re- 
cord where persons who have scald- 
ed to death quantities of these larvae, 
and inhaled the fumes of their bodies, 
have been taken seriously ill, and even 
been confined to their beds for many 
days in consequence. It is also re- 
ported to have produced poisonous 
effects on several persons who han- 
dled them incautiously with naked 
hands. Various plans have been 
tried to destroy this persistent enemy 
of the potato plant. Powdered helle- 
bore is said to have been used with 
effect as a means of destroying the 
pest. It should be dusted on and 
under the foliage when the plant is 
wet with dew. Hellebore, however, 
is a dangerous remedy on account of 
its poisonous qualities. A mixture 
of one part salt, ten parts soap, and 
twenty parts water, applied to every 
part of the plants with a syringe, is 
quite effectual. Several cannibal and 



Potato Culture. 



25 



one parasitic insect are known to prey 
upon the larva of the Colorado pota- 
to-bug, and the eggs in vast numbers 
are eaten by several species of lady- 
birds and their larva. 

GENERAL REMARKS ON INSECTS. 

The time is not far distant when 
the American farmer will be obliged 
to put forth greater efforts to destroy 
noxious insects than he has hitherto. 
It is a well-known fact that noxious 
insects are increasing in a rapid rate 
throughout every part of our land. 
The country is becoming so " buggy " 
that eternal vigilance is the price of 
every thing produced from the soil. 

Close observers calculate that more 
fruits of various kinds and varieties 
are annually destroyed or rendered 
worthless by insects than are gathered 
and used by man. The cotton-worm, 
the wheat-midge, the canker-worms, 
the potato-bugs, are each every year 
increasing in numbers and destruc- 
tiveness. 

The " curculio " alone destroys 
millions of dollars' worth of fruit an- 
nually. 

It is a safe estimate, all things con- 
sidered, that, if noxious insects of all 
descriptions could at once be anni- 
hilated throughout our country, and 
mildews of various classes be effectu- 
ally held in check, the cost of living 
to our people would, in a short time, 
be reduced to one third of its present 
amount. It is disheartening to see 
what *a. vast amount of grains, fruits, 
and vegetables is annually eaten up 
by the larvae, or appropriated by the 
perfect insects of various classes, mere- 
ly for the sake of propagating their 
abominable species. Yet, in view of 
all the devastation, but feeble effort 
is made to abate the evil. Birds, 
many species of which nature seem- 
ingly designed on purpose to keep 
insects in check, are wantonly shot 
by lazy boys and indolent men. who 



range the fields and forests, killing all, 
from the humming-bird to the crow. 
Legislative enactments made express- 
ly to protect the insectivorous song- 
sters are every day violated with im- 
punity. One man plants an orchard 
and does all he can to destroy nox- 
ious insects ; another man near him 
also has an orchard, but his orchard 
serves no purpose but to propagate 
" curculios," " canker-worms," " bark- 
lice," " tent caterpillars," " codling 
moths," etc., for his neighbors, and, 
as a matter of course, the whole 
neighborhood swarms with noxious 
insects. If all cultivators would act 
in concert and with a will, insects 
might be reduced in numbers very 
rapidly. Most moths of night-flying 
insects are attracted to and destroyed 
by small bonfires kindled in still eve- 
nings during the summer months. 

Bottles half-filled with sweetened 
water, hung here and there, will trap 
countless bugs. Strong soap-suds ap- 
plied immediately after they hatch is 
a sure remedy for plant lice. Molas- 
ses and water, to which a little arsenic 
has been added, placed in shallow 
dishes among the vines, is good, medi- 
cine for potato-bugs, and all bugs in 
general. A lighted lamp placed in 
the centre of a common milk-pan, 
partly filled with water, the whole 
elevated a few feet from the ground, 
will, on a still evening, attract and 
destroy the wheat-midge and similar 
insects in great numbers. The calcu- 
lations of the " curculio " and " cod- 
ling moth " are brought to naught by 
turning hogs into the orchard to eat 
the stung fruit as it falls, and the 
larva that depastures upon the leaves 
of the current and gooseberry is de- 
stroyed by syringing the plants with 
a mixture of soap, salt, and water. 

VALUE OF THE POTATO AS CATTLE 
FOOD. 

The constituents of the potato are. 



26 



Potato Culture. 



according to different authorities, as 
follows : 



Or economically : 

Water 75.2 

Flesh-formers 1.4 

Fat-formers 18.9 

Accessories 3.6 

Mineral matter 0.9 



Water 75.2 

Casein 1.4 

Starch 15.5 

Dextrine 0.4 

Sugar 3.2 

Fat o. 2 

Fibre 3.2 

Mineral matter 0.9 



Of the high value of potatoes, 
when used in connection with other 
food, there is not a shadow of doubt. 
All experimenters and observers in 
the economy of food agree in saying 
that they are of the highest utility; 
but they must be used with other 
food whose constituents are different 
from those of the root. 

The analysis shows that potatoes 
surpass in the fat-producing princi- 
ples the nutritious or flesh-forming in 
such proportions that they could not 
alone sustain the composition of the 
blood; for an animal fed alone on 
these tubers would be obliged to con- 
sume such quantities to provide the 
blood with the requisite proportion 
of albumen that, even if the process 
of digestion were not discontinued, 
there would be a superabundance of 
fat accumulated beyond the power 
of the oxygen to consume, which 
would successively absorb from the 
albuminous substance a part of its 
vital elements, and thus a check would 
be caused in the endless change of 
matter in the tissues in the nutritive 
and regressive transformations. 

Potatoes, then, to be of most value 
as food for cattle, should be fed in 
connection with grain, or with other 
roots in which the flesh-forming ele- 
ment predominates. There seems to 
be no doubt that the tubers are of 
most value when cooked, although 
some authors affirm to the contrary. 
It seems possible to prove this on 
philosophical principles ; for it is well 
known that the starch contained in 
the potato is incapable of affording 
nourishment until the containing glo- 



bules are broken, and one of the most 
efficient means of doing this seems 
to be by heat. 

Boussingault, in speaking of the 
economy of cooking potatoes, says, 
" The potato is frequently steamed or 
boiled first; yet I can say positively 
that horned cattle do extremely well 
upon raw potatoes, and at Bechelbrunn 
our cows never have them otherwise 
than raw. They are never boiled, 
save for horses and hogs. The best 
mode of dealing with them is to steam 
them ; they need never be so tho- 
roughly boiled as when they are to 
serve for the food of man. The 
steamed or boiled potatoes are crush- 
ed between two rollers, or simply 
broken with a wooden spade, and 
mixed with cut hay or straw or chaff, 
before being served out. It may not 
be unnecessary to observe that by 
steaming potatoes lose no weight ; 
hence we conclude that the nutritive 
equivalent for the boiled is the same 
as that of the raw tuber. 

" Nevertheless, it is possible that the 
amylaceous principle is rendered more 
easily assimilable by boiling, and that 
by this means the tubers actually be- 
come more nutritious. Some have 
proposed to roast potatoes in the oven, 
and there can be little question that 
heated in this way they answer admi- 
rably for fattening hogs, and even 
oxen. Done in the oven, potatoes 
may be brought to «a state in which 
they may perfectly supply the place 
of corn in feeding horses and" other 
cattle." 

The apparent contradiction in the 
remarks will be observed ; but the evi- 
dent leaning in favor of cooked po- 
tatoes shows that Boussingault, al- 
though paying some attention to the 
theory that cooked food is not gene- 
rally attended with the same benefit 
to ruminating as to other animals, 
was evidently almost convinced that 
those which contained an abundance 



Potato Culture, 



27 



of starch in their constituents must 
be rendered more nutritious when ex- 
posed to the action of heat. 

Potatoes fed in a raw state to stock 
are laxative in their effects, and are 
often given to horses as a medicine 
in cases of " hidebound " with decid- 
ed benefit. Bots, which have been 
known to live twenty-four hours im- 
mersed in spirits of turpentine, die 
almost instantly when placed in pota- 
to-juice; hence a common practice 
with horsemen, where bots are sus- 
pected, is to first administer milk and 
molasses to decoy the parasites from 
the coating of the stomach, and then 
drench the animal with the expressed 
juice of potatoes. A decoction made 
by boiling the parings of potatoes in 
a smaii quantity of water is often 
used as a wash to kill vermin on 



cattle. Raw ootatoes, fed occasion 
ally and in small quantities, are a 
good tonic for stock of any kind 
which is kept principally on hay ; but 
all experiments show that when the 
potato is used for fattening purposes, 
the tubers should in some way be 
cooked, that the animal to which 
they are fed may derive from them 
the greatest possible amount of nu- 
triment. Repeated experiments de- 
monstrate the fact that horned cattle 
or hogs lay on as much fat from the 
consumption of two thirds of a given 
quantity of potatoes properly cooked 
as they will by eating the entire quan- 
tity in a raw state. In point of nu- 
triment as cattle-food, two pounds of 
potatoes are considered equivalent to 
one pound 01 nay. 



28 



How to Cook tlie Potato. 



HOW TO COOK THE POTATO. 



FURNISHED BY 



PROF. PIERRE BLOT, OF BROOKLYN. 

At the suggestion of a number of friends, I addressed the following note to 
Professor Blot, which, with his reply, is appended : 

Professor Pierre Blot : New- York, Feb. 15, 1870. 

Dear Sir : In connection with a Prize Essay on the cultivation of the potato, I wish to 
publish an article on Cooking the Potato, to be taken from your Hand- Book of Practical 
Cookery. I write this note to ask whether I can do this with your entire approval. Hop- 
ing that such article may aid our American housekeepers to prepare the potato for the table 
in a more palatable and wholesome manner, I remain yours very truly, 

W. T. Wylie. 



Rev. W. T. Wylie: 
Dear Sir : You are authorized, with the greatest pleasure 



Brooklyn, Central Kitchen, Feb. 15, 1870. 

P. Blot. 



In accordance with the above authority, the following selections nave been maae 
from the book named : 



To Select. — As a general rule, the 
smaller the eye the better the potatoes. 
By cutting off a piece from the larger 
end, you ascertain if they are sound ; 
they must be white, reddish, bluish, 
etc., according to the species. If spot- 
ted, they are not sound, and therefore 
very inferior. There are several kinds, 
and all of them are good when sound or 
coming from a proper soil. Use the 
kind you prefer, or those that are better 
fit for the way they are intended to be 
served. 

To Boil. — Being naturally watery, 
potatoes should never be cooked by boil- 
ing except when wanted very white, as 
for croqtiettes. When boiled whole, put 
them of an even size as much as possi- 
ble, in order to cook them evenly. They 
are better, more mealy, when steamed 
or baked ; but those who have no steam- 
er must, of course, boil them. Cover 
them with cold water, set on the fire and 
boil till done, then pour off all the water, 
put the pan back on a slow fire for five 
minutes and well covered ; then use the 
potatoes. 

To Steam. — Place them above a ket- 
tle of boiling water, in a kind of drainer 
made for that purpose, and adapted to 



the kettle. The drainer must be covered 
tight. They cook as fast as by boiling, 
the degree of heat being the same. 
When steamed the skin is very easily 
removed. 

To Prepare. — If they are to be boiled, 
or steamed, or baked, it is only neces- 
sary to wash them. If wanted peeled, 
as for frying, etc., then commence by 
cutting off the germs or eyes ; if young 
and tender, take the skin off with a 
scrubbing-brush, and drop immediately 
in cold water to keep them white ; if 
old, scrape the skin off with a knife, for 
the part immediately under the skin 
contains more nutriment than the mid- 
dle, and drop in cold water also. If 
wanted cut, either in dice, or like carpels 
of oranges, or any other way, cut them 
above a bowl of cold water, so that they 
drop into it ; for if kept exposed to the 
air, they turn reddish and lose their nu- 
tritive qualities. 

A l'Allemande. — Steam, peel, and 
slice the potatoes. Cut some bread in 
thin slices, and fry bread and potatoes 
with a little butter, and turn the whole 
in a bowl, dust well with sugar, pour a 
little milk all over, and bake for about 
fifteen minutes ; serve warm. 



How to Cook the Potato. 



29 



A l'Anglaise. — Steam or boil about a 
quart of potatoes, and then peel and slice 
them. Put two ounces of butter in a fry- 
ing-pan on the fire, and put the potatoes 
in when melted, toss them for about ten 
minutes, add salt, pepper, a little grated 
nutmeg, and serve hot. 

Broiled. — Steam, peel, and slice the 
potatoes. Lay the slices on a gridiron, 
and place it over a rather slow fire ; 
have melted butter, and spread some 
over the slices of potatoes with a brush ; 
as soon as the under part is broiled, turn 
each slice over and spread butter over 
the other side. When done, dish, salt, 
and serve them hot. A little butter 
may be added when dished, according 
to taste. 

Fried. — To be fried, the potatoes are 
cut either with a vegetable spoon, in fil- 
lets, in slices, with a scalloped knife, or 
with an ordinary one, or cut in pieces 
like carpels of oranges, or even in dice. 
When cut, drain and wipe them dry. 
This must be done quickly, so as not 
to allow the potatoes to turn reddish. 
Have a coarse towel ready, then turn 
the potatoes into a colander, and imme- 
diately turn them in the towel, shake 
them a little, and quickly drop them in 
hot fat. When done, turn them into 
a colander, sprinkle salt on them, and 
serve hot. Bear in mind that fried pota- 
toes must' be eaten as hot as possible. 
Fry only one size at a time, as it takes 
three times as long to fry them when 
cut in pieces as when sliced or cut in 
fillets. 

To fry them light or swelled. — When 
fried, turn into the colander, and have 
the fat over a brisk fire ; leave the po- 
tatoes in the colander only about half a 
minute, then put them back in the very 
hot fat, stir for about one minute, and 
put them again in the colander, salt 
them, and serve hot. If the fat is very 
hot, when dropped into it for the second 
time they will certainly swell ; there is 
no other way known to do it. It is as 
easily done as it is simple. Potatoes 
cut in fillets and fried are sometimes 
called a la Parisienne ; when cut in 
slices or with a vegetable spoon, they are 
called a la franqaise. 

Potatoes cut with a vegetable spoon 
and fried, make a good as well as a 



sightly decoration for a dish of meat or 
offish. They may be fried in oil also,but 
it is more expensive than in fat. They 
may be fried in butter also, but it is still 
more expensive than oil, and is not bet- 
ter than fat ; no matter what kind of fat 
is used, be it lard, beef suet, or skim- 
mings of sauces and gravy, it can not be 
tasted. 

Lyonnaise. — Potatoes Lvoiviaise are 
prepared according to taste, that is, as 
much onion as liked is used, either in 
slices or chopped. If you have not any 
cold potatoes, steam or boil some, let 
them cool, and peel and slice them. 
For about a quart of potatoes, put two 
ounces of butter in a frying-pan on the 
fire, and when melted put as much onion 
as you please, either sliced or chopped, 
into the pan, and fry it till about half 
done, when add the potatoes and again 
two ounces of butter ; salt, pepper, and 
stir and toss gently till the potatoes are 
all fried of a fine, light-brown color. It 
may require more butter, as no vegeta- 
ble absorbs more than potatoes. 

Mashed. — Peel and quarter about 
three pints of potatoes, as directed ; put 
them in a saucepan with more water 
than is necessary to cover them, and a 
little salt ; set on the fire and boil gently 
till done, drain, put them back in the 
saucepan, mash them well and mix them 
with two ounces of butter, two yolks of 
eggs, salt, pepper, and milk enough to 
make them of a proper thickness. Set 
on the fire for two or three minutes, 
stirring the while, and serve warm. 
When on the dish, smooth them with 
the back of a knife or scallop them, ac- 
cording to fancy. 

Mashed and Baked. — Put two ounces 
of butter in a stewpan and set it on the 
fire ; when hot, add a tea spoonful of pars- 
ley chopped fine, and a little salt ; five 
minutes after, put in it a quart of po- 
tatoes, prepared, cooked, peeled, and 
mashed, as directed ; then pour on the 
whole, little bv little, stirring continually 
with a wooden spoon, a pint of good 
milk ; and when the whole is well mix- 
ed, and becoming rather thick, take 
from the fire, place on the dish, then set 
in a brisk oven for five minutes, and 
serve. 

Sautees.— Take a quart of young and 



3° 



How to Cook the Potato. 



tender potatoes, peel them with a brush, 
and cut in slices. Put two ounces of 
butter in a frying-pan on a quick fire ; 
when hot, put the potatoes in, and fry 
them till of a golden color ; place them 
on a dish without any butter, sprinkle 
chopped parsley and salt on, and serve. 
They may also be served without pars- 
ley, according to taste. 

Soufflees. — Steam a quart of potatoes, 
then peel and mash them in a saucepan 
and mix an ounce of butter with them ; 
set on the fire, pour into it, little by lit- 
tle, stirring the while, about half a pint 
of milk, stir a little longer after the milk 
is in and until they are turning rather 
thick ; dish the potatoes, smooth or 
scallop them with the back of a knife, 
and put them in a quick oven till of a 
proper color, and serve. 

In Cakes. — Prepare and cook by 
steam a quart and a half of potatoes, 
peel and mash them ; mix with them 
the yolks of five eggs, half a lemon-rind 
grated, and four ounces of fine white 
sugar. Put four ounces of butter in a 
stew-pan and set it on the fire ; when 
melted, put the mixture in, stirring it with 
a wooden spoon continually ; as soon as 
it is in the stew-pan, add the whites of 
the five eggs, well beaten ; leave on the 
fire only the time necessary to mix the 
whole well together, and take off; when 
nearly cold, add, if handy, and while 
stirring, a few drops of orange-flower 
water ; it gives a very good flavor ; then 
put the whole in a tin mould greased a 
little with butter ; place in a quick oven 
for about thirty-five minutes, and serve. 

With Butter, or English Fashion. — 
Put water on the fire with considera- 
ble salt in it ; at the first boil, drop a 
quart of washed potatoes in and boil till 



done, when take off, peel, and put them 
whole in a saucepan, with butter, salt, 
pepper, and a little nutmeg ; set on a 
rather slow fire, stirring gently now and 
then till they have absorbed all the but- 
ter. Serve warm. They absorb a great 
deal of butter. 

With Bacon or Salt Pork. — Peel and 
quarter about a quart of potatoes. Set 
a saucepan on the fire with about four 
ounces of fat salt pork cut in dice in it. 
When fried, put the potatoes in. Sea- 
son with a bunch of seasonings com- 
posed of two sprigs of parsley, one of 
thyme, and a bay-leaf; salt and pepper 
to taste, and about half a pint of broth 
or water. Boil gently till cooked, re- 
move the bunch of seasonings ; skim 
off the fat, if any, and serve warm. It is 
served at breakfast, as well as entremets 
for dinner. 

With Cream or Milk. — Peel and mash 
a quart of potatoes, when prepared and 
cooked. Put two ounces of butter in a 
stewpanand set it on a good fire ; when 
melted, sprinkle in it a tea-spoonful of 
flour, same of chopped parsley, a pinch 
of grated nutmeg, and salt ; stir with a 
wooden spoon five minutes ; then add 
the potatoes, and half a pint of milk or 
cream ; keep stirring ten minutes long- 
er, take from the fire, sprinkle in them 
half a table-spoonful of sugar, and serve 
as warm as possible. 

With White Sauce. — Clean, wash, 
and throw a quart of potatoes in boiling 
water, with a sprig of thyme, two onions, 
a bay-leaf, two sprigs of sweet basil, two 
cloves, salt, and pepper, ; when cooked, 
take the potatoes out carefully, peel and 
cut them in two, place them on a warm 
dish, pour on them a white sauce, and 
serve warm. 



THE POTATO: 

ILLUSTRATIONS AND DESCRIPTIONS. 

We propose to add a few pages of illustrations of the new varieties, together 
with descriptions of the same. A number of these were given in the pamphlet 
issued last year, and are reproduced from that. In case a new edition is called 
for, it is likely that a number of additional cuts will be added to it. 

' We would call attention to the report of a series pf experiments which have 
been made on the farms connected with the Agricultural College of Pennsyl- 
vania. 

There are very many questions connected with the cultivation of the potato 
tvhich can be answered satisfactorily only by careful and repeated experiments. 




Excelsior, 



Seedling of Early Goodrich, now six years old, and is claimed to combine 
more good qualities than any other potato. D. S. Heffron, of Utica. origi- 
nated it. Is said to be productive, early, and of good keeping qualities. 

Massasoit.— A new variety from Western Massachusetts, resembling the Hari- 
son in appearance, but earlier and of much better quality ; flesh white, cooks dry 
and mealy, and altogether a superior variety ; strongly recommended for a general 
crop. (See next page.) 

3* 



Bellekonte, February 12, 1870. 
Rev. W. T. Wylie : 

Dear Sir : I inclose an extract from the report, suitable, I think, for the pamphlet. 

H. N. McAllister. 

AGRICULTURAL COLLEGE OF PENNSYLVANIA. 

From an interesting and instructive report of the Professor of Agriculture to the Board 
of Trustees of the Agricultural College of Pennsylvania, for 1869, in relation to the results 
of experiments made upon the three several experimental farms connected with that institu- 
tion, we make the following extracts touching the Potato, verifying and illustrating some of 
the principles set forth in the above essay : 

1st. — Varieties. 

Of upward of thirty different varieties experimented upon, the Early Goodrich, Early 
Rose, and Harrison are among the best and most prolific. 

LIKE WEIGHTS OF SEED UPON EQUAL AREAS OF GROUND. 

2d. — Different Modes of Preparing the Seed. 

Central Farm. — One fourth of Plot No. n — Early Goodrich — cut tubers, yields 500 
pounds, equal to 286 bushels per acre; large and whole tubers, yields 410 pounds, equal to 234 
bushels per acre; medium-sized tubers, yields 419 pounds, equal to 239 bushels per acre; and 
small tubers, yields 486 pounds, equal to 278 bushels per acre. 

3d.— Combined Diversity between. Soil and Snb-soil and Common Flowing. 

Central Farm. — The 4 plots, Nos. n, 16, 116, and 416 — soil and sub-soil plowing — yields 
6200 pounds, equal to 221 bushels per acre; the 2 plots, Nos. 216 and 316 — common plow- 
ing — yields 1845 pounds, equal to but 13 1 bushels per acre. 

4th.— Diversity between Letting all S2>routs Grow and Thinning to Three in each Hill. 

Eastern Farm. — Plot No. 208: Monitors ; large and whole tubers, 2i| pounds; not 
thinned; Moro Philips's superphosphate; yield 11 74 pounds, equal to 168 bushels per acre. 

Plot No. 209: Monitors; large and whole tubers, 23 pounds; thinned; Moro Philips's 
superphosphate; yield 1042 pounds, equal to 149 bushels per acre. 

Plot No. 210: Monitors; large and whole tubers, 15 pounds; not thinned ; stable 
manure ; yield 860 pounds, equal to 124 bushels per acre. 

Plot No. 211 : Monitors; large and whole tubers, 14I pounds ; thinned; stable manure; 
yield 839 pounds, equal to 1 19 bushels per acre. 

5th. — Diversity from Time of Cutting the Seed-Potatoes. 

Plot No. 222: Monitors; cut hvo weeks before planting ; yield 580 pounds, equal to 83 
bushels per acre. 

Plot 223 : Monitors ; cut at time of planting ; yield 819 pounds, equal to 117 bushels per 
acre. 

Plot 220: Early Shaw; cut tzvo weeks before planting ; yield 764 pounds, equal to 100 
bushels per acre. 

Plot 221: Early Shaw; cut at time of planting ; yield 907 pounds, equal to 129 bushels 
per acre. 




Massasoil. 
32 




JSresee's Peerless, or JVo. 6, 

The latest and best of all Mr. Bresee's seedlings for the main crop. This 
is also a seedling of the Garnet Chili, and originated from the same seed-ball 
as the Early Rose ; skin dull white, occasionally russeted ; eyes shallow, oblong ; 
flesh white, mealy; grows to a large size, often weighing from one and a half 
to two pounds, and enormously productive. At a trial before a committee of 
the Massachusetts Horticultural Society, in September last, this variety obtained 
more votes as to quality than any other of Bresee's seedlings. 



TABLE OF EXPERIMENTS. 

Try it and Report Results. 

lbs. 

Two pounds large-sized potatoes, planted whole oo 

" " " " cut into quarters oo 

" " " " cut to single eyes oo 

" " " " cut to single eyes and planted four in a hill . . . oo 

" " " " planted in drills, fifteen inches between the sets, oo 

Two pounds small potatoes, planted whole oo 

" " " cut in two pieces oo 

Two pounds cut to single eye, and worked in ridges oo 

" " " the surface kept flat oo 

To these add such other experiments as may be interesting to you. Weigh the 
product of each carefully, and report weight, average, size of each lot. and quality. 

33 






/■Ill 





Brezee's King of the Earlies. 

Raised, in 1862, by Albert Brezee, of Hubbardton, Vt., from a ball of the Gar- 
net Chili. Vines of medium height, or a little less, and bearing no balls ; leaves 
large ; tubers large and handsome, roundish and slightly flattened ; eyes small, and 
somewhat pinkish ; skin flesh-colored, or dull pinkish white ; flesh white, cooks 
well, and is of the best quality for the table. Has proven thus far very hardy. The 
variety will not be sent out until the spring of 1870. 




THE EARLY MOHAWK POTATO. 

Originated in Michigan, in 1SC6, from a cross of the Peachblow and Brick Eye. Itis of oblong, roundish 
shape, flattened at the ends. Skin light pink, with pink blush near the eye. Eyes slightly sunken, flesh 
white, cooks dry and mealy, and of superior flavor. Ripens from six to ten days earlier than the Rose, of 
uniform large size and but few small ones, and perfectly free from Core or Hollow Heart, and a superior 
Winter and Spring variety. 




Brezee's Prolific. 

This variety originated with Albert Brezee, Esq., of Hubbardton, Vt., in i86r. 
Mr. Brezee was the originator of the Early Rose, the seed producing both that and 
Breeee's Prolific being from the same seed-ball, and both are seedlings of the Gar- 
net Chili. 

The vines of Brezee's Prolific are of medium height, quite bushy, and somewhat 
spreading, and with very large leaves ; as yet they have produced no seed-balls. 
Tubers large, regular in shape, and very smooth, slightly oblong, and very much 
flattened ; skin dull white, inclined to be russeted ; eyes but little depressed and 
slightly pinkish ; flesh white, rarely if ever hollow ; cooks quickly, and is very mealy 
and of excellent quality. Yield very large, maturing three weeks later than the Early 
Rose. 



Rules Worth Observing . — An experienced cultivator says, " My experience 
leads me to lay down the following as safe rules : 

" I. As early as possible, lay -your plans for the next season's planting, and manure 
and work your ground accordingly, in advance. 

" II. Secure the best seed, even if it cost you two or five times as much as a com- 
mon and less valuable sort. 

"III. Always get a new, improved variety, as soon as it has been tested and proved. 
Remember the profit is mainly made by the early cultivators. When it gets so com- 
mon thcityoii can buy cheap, you will have to sell cheap, too. 

: ' IV. Buy only from reliable dealers, and be sure you get the genuine article. 

u V. Buy, or at least order, if you possibly can, in the fail or winter ; you thus 
jave the spring rise of prices. 

a VI. Liberal outlay for seed, 7>iatiure, tools, and work gives ten-fold the largest re- 
to In money, as well as satisfaction." 

-s J5 




THE GLEASON. 

Also a seedling of i860, of the Pink Eye Rusty Coat, No. 15, which it closely 
resembles. When two years old, Mr. Goodrich described it thus : " Longish, rusty, 
coppery ; leaves and vines dark green ; flowers white ; a very hopeful sort." Sep- 
tember 29th, 1863, at digging time, he added: "Very nice; many in the bill; 
no disease." The two seasons, 1865 and 1866, under Dr. Gray's cultivation, this 
variety yielded at the rate of four hundred bushels to the acre, being more produc- 
tive than the parent. This variety gives the best satisfaction. The tubrse are not 
overgrown, but numerous ; have fine-grained, solid flesh, that cooks white. For 
winter use this kind is excellent. It is a good keeper, and has a fine, rich flavor, 
especially when baked. 




Willard. 

J. J. H. Gregory says of this potato : " The Willard is a seedling from the Early 
Goodricli. It proves to be a half early variety, enormously productive, and is a 
potato of good promise. It is of a rich rose color, spotted and splashed with white, 
The flesh is white " 

J6 



THE EARLY ROSE. 




"It is a seedling of the Gar- 
net Chili, that was originated in 
1861, by Albert Brezee, Esq., an 
intelligent farmer of Hortonville, 
Vt. 1 have experimented with it 
for three years, and have been so 
well pleased with it that I have 
purchased all Mr. Brezee could 
spare for the last two years, and 
have engaged the whole of his 
small crop for another year. 

"It has a stout, erect stalk, 
of medium height ; large leaves ; 
flowers freely ; bears no fruit. 
The tuber is quite smooth, nearly 
cylindrical, varying to flattish at 
the centre, tapering gradually to- 
ward each end. Eyes shallow, 
but sharp and strongly marked. 
Skin thin, tough, of a dull bluish 
color. Flesh white, solid, and brit- 
tle : rarely hollow ; boils through 
quickly ; is very mealy, and of 
the best table quality. It is as 
healthy and productive as the 
Early Goodrich, matures about 
ten days earlier, and is its supe- 
rior for the table. The cut is a 
good outline of this beautiful 
and excellent sort. 

" I consider it the most prom- 
ising very early potato with which 
I am acquainted, and I have tried 
nearly all the early sorts of the 
country.' 



How to ^Double Tour Crop, jvhen yott have JYew and IZare Jfinds. — 

In an ordinary hot-bed or cold frame, put some six inches of good, loose, rich soil ; 
split your potato, and lay it cut side down about three inches under the surface. 
When the sprouts are four or five inches high, lift the potato, slip off the sprouts, and 
plant them. 

You can then cut the tuber into single eyes, and jDlant as usual. The crop from 
the sprouts will ripen two weeks before the others. I made $40 this year by trying 
this with a handful of potatoes. Every reader is welcome to it, and may make as 
much or more than I did, if he secures a few pounds of the newer and costly but 
valuable kinds. W. 



Early GoodricJi. 

A seedling of the Cusco of ,86a In ,862, Mr. Goodrich described it: 
Round to longish ; sometimes a crease at the insertion of the root; white; flowers 
bright hlacj (produces) many balls; yield large. Table quality is already very 
good. This sort is No. 1 every way." 
He said to me in the spring of 1864 : 
" This early sort gives me more satis- 
faction than any other I have ever 
grown." This variety ripens as early 
as the Ashleaf Kidney ; on rich soil 
yields from 250 to 350 bushels per 
acre ; has never shown any disease ; 
is white-fleshed, and of superior qua- 
lity. 

The above description by D. S. 
Heffron is fully sustained by my ex- 
perience. 

I noticed at dinner to-day, (Nov. 
17th,) every potato in a large dishful 
had cracked its skin, and from most 
of them the skin had peeled itself 
half off. W. 

'Rev. JK F. 2>ixo?i, of Pine 
Grove, gives the results of his expe- 
rience in the following note : 

" Pine Grove, Mercer Co., Pa., ) 
September 20, 1868. j 

" A year ago last spring, a friend 
gave me three early Goodrich pota- 
toes, which I planted four eyes in a 
hill, and last fall I raised over one 
bushel. I had the Buckeye planted 
in the same lot. The Goodrich pro- 
duced about four times as much to 
the hill as the Buckeye." 




Our country may well honor the memory of Rev. C. E. Goodrich, who, by perse- 
vering experiments and patient toil, has produced such wonderful results. His suc- 
cess should stimulate every farmer to make a similar line of experiments. 

"Potato Crop of JVen> York State. — The total potato crop of the State of 
New York, this year, is about 25,000,000 bushels. The six great potato counties are 
Washington, Rensselaer, Saratoga, Monroe, St. Lawrence, and Genesee. Only one 
other county (Oneida) produces 300,000 bushels ; three others, 600,000 ; one, 
500,000 ; six, 400,000. New York county returns a crop of 1700 bushels. The en- 
tire crop of the State, 25,000,000 bushels, is raised on 254,403 acres of land. The 
three counties in the State which produce the most potatoes join each other, viz., 
Washington, Rensselaer, and Saratoga — their aggregate production reaching within 
a fraction of 2,500,000 bushels, or more than one-eighth of the total product of the 
whole State. — New York Observer. 



HARISON. 



R. HEFFRON gives the following account of this variety : " It is a brother 
of the Early Goodrich — a seedling of the Cusco of i860. When two years 
Mr. Goodrich described it thus : ' White, large, not so deep eyes as the parent, 

nice.'" In 1863, Mr. Good- 
rich had eleven and a half 
bushels ; and though it was 
a bad year for disease, and 
this a young and tender seed- 
ling, when he overhauled his 
seedlings, January 29th, 
1S64, he made this entry 
in his book: "All perfect, 
fine." 

It has a smooth white 
skin, white flesh, and is the 
most solid of large potatoes, 
having no hollow at the cen- 
tre. It is enormously pro- 
ductive, yielding as well as 
the parent Cusco, and ex- 
ceeds all others ; its form is 
good, table quality excellent ; 
keeps well ; ripens ten da) s 
earlier than the Garnet Chili, 
and thus far is as hardy as 
the Garnet Chili. 

Among winter sorts this 
potato must soon hold as 
high a place as is conceded 
to the Early Goodrich among 
the early sorts. 




To J£eep "Potatoes during Winter. — As soon as dry after digging, pick up 
and handle carefully ; store in a dry, well-aired, cool cellar, free from frost, either in 
bins raised a little from the bottom of the cellar, or in barrels having at least two 
holes bored through the staves near the bottom, and lay the top head on, over a 
lath, so as to exclude the light without preventing a free circulation of air. Aiso 
sprinkle among the potatoes about half a pint of recently slacked quick-lime to eacn 
barrel. If bins are used, cover them over sufficiently to exclude the most 01 t„e 
light. Air the cellar all winter, as often as the temperature outside will admit of it 

SO 



CLIMAX. V 




lihas a stout, erect stalk, of full medium height, internodes ot medium length, 
and very large leaves ; the tuber is above medium in size, quite smooth, in form of a 
snort cylinder swelled out at the centre, occasionally slightly flattened, and terminat- 
ing rather abruptly ; eyes shallow, sharp, sometimes swelled out or projecting, and 
always strongly defined ; skin medium thickness, considerably netted or russet, 
tough, white ; flesh entirely white, solid, heavy, brittle, and never hollow, and it boils 
through quickly, with no hard core at centre or stem, is mealy, of floury whiteness, 
and of superior table quality. 




JSarly iPri?ice. 
the Early Trinee is a seedling of the Early York, and was propagated in 1064 
It has proved to be from a week to ten days earlier than the Early Rose, as far a* 
*!ze and solidity are concerned, and from two to three weeks earlier in quality. 



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